Citrus Almond Cake

Light and lovely! If traditional fruitcake isn't your thing then you have to try my Citrus Almond Cake!

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

The addition of orange zest, orange juice, almond meal and tummy friendly spelt flour in this cake ensure that you can have your cake and eat it too! If you'd like to add a touch of indulgence I recommend enjoying this cake with a little Chantilly cream or custard.

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.

  • As with all egg based cakes, 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 a large bowl and 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

If you try this recipe please tag @eatinstylebyferitta so I can see your creations and show you some love too!

© 2021 Eat In Style by Feritta

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