Citrus Almond Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
I thought there was too much syrup for the cake, so I only used 2/3 of it. I was wrong. I should have used it all. The cake will absorb everything and be even more tender and juicy!
Ingredients
- Sugar - 15.5 oz
- Farm fresh eggs - 4 pieces
- Wheat Flour - 5.3 oz
- White Beans - 1 piece
- Baking Powder - 0.2 oz
- Chopped almonds - 3.5 oz
- Butter - 5.3 oz
- Freshly squeezed orange juice - 8 fl oz
- Grated Lemon Zest - 0.7 oz
- Orange zest - 1 piece
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Melt the butter over low heat.
Step 3
Using a mixer, beat the eggs with half of the sugar (220 grams) and the vanilla pulp (or cinnamon) until the mixture triples in volume (about 7–8 minutes).
Step 4
Sift the flour with the baking powder into the mixture (sifting is essential for a more tender cake), add the melted butter, almonds (or ginger), and the zest of 1 lemon.
Step 5
Mix everything thoroughly, pour into a baking pan, and bake in the oven for 45–50 minutes. Keep in mind that the cake will rise about one and a half times.
Step 6
While the cake is baking, prepare the syrup: squeeze the juice from the oranges (fresh juice is preferable), and add the remaining sugar (220 grams). Remove the white bitter part from the orange peels and cut the zest into very thin strips with a sharp knife.
Step 7
Add the zest to a saucepan with the syrup, place it on the heat, and simmer on low until the sugar is completely dissolved, then bring to a boil and cook for another 7 minutes until syrupy. Remove the syrup from the heat.
Step 8
Remove the finished cake from the pan, drizzle it with the hot syrup, and garnish with orange zest.
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