Tuesday, December 12

Cake Recipe – Treat Yourself And Try This Tasty Almond Citrus Cake

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This Almond citrus cake recipe is delicious and is well worth the effort and time spent in the kitchen and can be made up to five days in advance if covered with cling film and kept in the fridge.

Ingredients for the Cake

3½ oz ground almonds, zest of 1medium orange, finely grated zest of 1 lemon, finely grated zest of 1lime, 1½ oz stale white bread, 7 oz caster sugar, 1½ level teaspoons baking powder, 7 fluid oz vegetable oil plus extra for greasing, 4 beaten eggs. 

Ingredients for the Syrup

3 oz caster sugar, juice of 1 medium orange, juice of ½ lemon, juice of 1 lime, 5 star anise, 2 small cinnamon sticks, and 5 cardamom pods slightly crushed under the blade of a knife. 

Other items you will need

2 ½ inch deep non stick cake tin with an 8 inch diameter oiled and lined with baking parchment. You will also need a square of baking parchment large enough to cover the cake.

Method

Turn the bread into small breadcrumbs by using a food processor and put them into a large bowl, then add the almonds, sugar and baking powder. Mix the eggs and oil and using a wooden spoon, stir into the almonds, sugar, breadcrumbs and baking powder along with the grated orange, lemon and lime zest. Beat until thick, and pour the mixture into the prepared cake tin. Place in the centre of a cold oven then set the temperature to 190c. 

After 20 minutes crumple up the small square of baking parchment, run it under cold water, shake to remove the excess then place it over the top of the tin to prevent the cake from over – browning and bake the cake for a further 30 minutes. eanwhile, make the syrup. Combine the spices, all of the juices and the sugar in a small size pan, heat on a very low setting for 5-7 minutes, or until the sugar has turned to syrup, boil, then simmer for two minutes. Put to one side away from the heat, strain and keep. 

When the cake is a rich brown, has come away from the sides and a thin skewer comes out clean when inserted through the centre, take it out of the oven, leave it to cool down for a few minutes whilst still in the tin, then turn the cake out on to a large plate and remove the parchment. Stab the cake all over using a thin skewer and while the cake is still slightly warm, begin putting spoonfuls of the syrup all over until it is all soaked up. This could take 2-3 hours, but the cake will soak it all up eventually. Then when you are ready to serve the cake, arrange all the spices from the syrup on top of the cake and cut into slices. 

I hope you enjoy the above Almond Citrus Cake recipe, and I know it is not a low fat recipe but it will not hurt to have a small treat now and then, this does not mean you have to eat the whole cake yourself. I apologise for the recipe being a little bit more involved than usual but I think it is worth it in the end, which you will find out when you eat the cake.

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