You can use oranges , limes , mandarins , lemons or tangerines in this perfect pudding cake .
The citrus almond cake contains no flour or butter .
The cake keeps for several days , covered in the fridge .
Commence the preparation of the fruit the day before you intend to bake the cake .
You will need 4 medium oranges OR 7 mandarins OR 7 tangerines OR 6 lemons OR 6 limes .
Wash and simmer the whole fruit , unpeeled oranges or citrus fruit in just sufficient water to cover, in a lidded pan for 2 hours .
When cool enough to handle , cut them open and remove the pips .
Tear the fruit into the bowl of a processor and blitz to a purée .
When you are ready to bake , preheat your oven to 160 deg C.
Place in the bowl of your electric mixture ...6 eggs with 250gm of castor sugar (add an extra 100gm of castor sugar if you are using lemons or limes .)
Beat for as long as it takes until the mixture is pale , fluffy and thick .
Now stir in 250gm of almond meal , 1 tsp of baking powder and the citrus purée to make a stiff batter You will need a springform cake tray or one with a removable base , ( 23 cm )Spray and line the base and sides with baking paper .
Spoon in the batter and smooth the top .
Bake for 60 minutes , until the cake has risen and firm to the flat hand .
Let cool in the pan .
Then turn out carefully to reveal a perfect cake .
Be patient and beat the eggs and sugar thoroughly , it's ok if the cake is pale , smooth and golden .
Serve with creme fraiche .
My cakes were beautifully flavoured , but a little dark so I have reduced the oven temp to 160 deg C.
The citrus almond cake contains no flour or butter .
The cake keeps for several days , covered in the fridge .
Commence the preparation of the fruit the day before you intend to bake the cake .
You will need 4 medium oranges OR 7 mandarins OR 7 tangerines OR 6 lemons OR 6 limes .
Wash and simmer the whole fruit , unpeeled oranges or citrus fruit in just sufficient water to cover, in a lidded pan for 2 hours .
When cool enough to handle , cut them open and remove the pips .
Tear the fruit into the bowl of a processor and blitz to a purée .
When you are ready to bake , preheat your oven to 160 deg C.
Place in the bowl of your electric mixture ...6 eggs with 250gm of castor sugar (add an extra 100gm of castor sugar if you are using lemons or limes .)
Beat for as long as it takes until the mixture is pale , fluffy and thick .
Now stir in 250gm of almond meal , 1 tsp of baking powder and the citrus purée to make a stiff batter You will need a springform cake tray or one with a removable base , ( 23 cm )Spray and line the base and sides with baking paper .
Spoon in the batter and smooth the top .
Bake for 60 minutes , until the cake has risen and firm to the flat hand .
Let cool in the pan .
Then turn out carefully to reveal a perfect cake .
Be patient and beat the eggs and sugar thoroughly , it's ok if the cake is pale , smooth and golden .
Serve with creme fraiche .
My cakes were beautifully flavoured , but a little dark so I have reduced the oven temp to 160 deg C.
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