© 2019 Eat In Style by Feritta

  • YouTube - Black Circle
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Citrus Almond Cake

December 8, 2019

 

 

I seem to be in serious baking mode!  If you are looking for a wonderfully light cake to sink your teeth into this Holiday Season, then my Citrus Almond Cake will be perfect for you! 

 

This cake uses no milk or butter but rather egg yolks as the main source of fat and moisture, while the whipped eggs whites gently folded into the batter make this cake feather light and omit the need for raising agents and the hint of brandy essence brings in that little touch of Christmas magic!  

 

With the addition of orange zest, orange juice, almond meal and tummy friendly spelt flour this cake is also the perfect accompaniment to your morning or afternoon tea or coffee break!  


While this tastes delicious on its own, you can also enjoy this orangy-almond treat with some Chantilly cream or a little custard for a more indulgent dessert.

 

MY TIPS

  • Be sure to fold in your beaten egg whites in thirds with a spatula and GENTLY for a lovely and light result as that is the only ingredient bringing air and lightness to this cake.  

  • Allow the cake to cool completely before serving, in fact, this cake tastes better the following day so make a day ahead for best flavor

 

YOU WILL NEED

6 eggs separated 

1.5 cups caster sugar

Juice of 2 large oranges + zest of 1 large orange

1 teaspoon orange essence

2 teaspoons brandy essence

1 teaspoon almond essence

200g/7 ounces almond meal

1/2 cup spelt flour (you can also use plain/all-purpose flour if you wish)

Icing sugar to serve

 

METHOD

  1. Preheat oven to 170C/340F and then line and grease and line a 24cm/9 inch spring form pan.

  2. In a stand mixer or large bowl  and using an electric hand mixer,  beat the separated egg yolks and sugar until thick, pale and creamy.

  3. Add the orange juice, orange zest, the orange, brandy and almond essences, almond meal and spelt flour and beat until combined.

  4. In a medium sized bowl, beat egg whites until you have soft peaks.

  5. Take a third of the egg white and GENTLY fold into the batter mixture using a spatula.  Repeat with another third and another third until combined.

  6. Pour into your prepared cake tin and bake for 45-50 minutes  - until the top springs back when gently pressed or insert a knife in the centre and check that it comes out clean.

  7. Allow to cool and dust with some icing sugar before serving.

 

SERVES 10-12

 

 

 

Share on Facebook
Share on Twitter
Please reload

Please reload