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Spiced citrus cake

A really useful cake to have in your repertoire as it’s both gluten and dairy free. Very tasty and freezes well.

You’ll need a 25cm spring form cake tin and the cake will easily cut into 12 portions

300g caster sugar

350g ground almonds

3 tsp baking powder

1.5 tbsp ground cardamom

8 large eggs, lightly beaten

400ml sunflower oil

2 lemons, zested and juiced

1 orange, zested and juiced

1 tbs vanilla extract

Citrus syrup

Juice from lemons and orange above

50g caster sugar

2 tbsp light muscavoda sugar (or light brown)

6 cardamom pods, split

2 tsp coriander seeds

3 slices ginger

Preheat the oven to 160C fan. Butter the cake tin and line the base.

Combine caster sugar, ground almonds, baking powder and cardamom. Make a well and add the eggs, sunflower oil, lemon and orange zest and vanilla. Mix well and pour into the prepared tin. Bake for 50-60 minutes, The cake should be slightly coming away from the edges and a skewer should come out clean when inserted in the middle.

Meanwhile, make the syrup. Put the lemon and orange juice, both sugars, spices and ginger in a small pan. Gently heat to melt the butter. When the sugar is melted, turn the heat up, bring and once boiling, cook for 3 minutes. Set aside and leave to infuse for 15 minutes. Pass the syrup through a sieve into a jug and discard the spices and ginger.

When the cake is cooked, remove from the oven, using a skewer, pierce the cake all over and drizzle with the syrup. Leave the cake in the tin for an hour and then transfer to a wire rack to cool

Spiced citrus cake

Spiced citrus cake

Jules
A really useful cake to have in your repertoire as it's both gluten and dairy free. Very tasty and freezes well
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Servings 12 people
Calories 346 kcal

Equipment

25cm spring form cake tin

Ingredients
  

  • 300 g caster sugar
  • 350 g ground almonds
  • 3 tsp baking powder
  • 1.5 tbsp ground cardamom
  • 8 large eggs beaten
  • 400 ml sunflower oil
  • 2 lemons zested and juiced
  • 1 orange zested and juiced
  • 1 tbsp vanilla extract

Citrus syrup

  • Juice from the lemons and orange
  • 50 g caster sugar
  • 2 tbsp light muscovoda sugar or light brown sugar
  • 6 cardamom pods split open
  • 2 tsp coriander seeds
  • 3 slices ginger

Instructions
 

  • Preheat the oven to 160C fan. Butter the cake tin and line the base.
  • Combine caster sugar, ground almonds, baking powder and cardamom. Make a well and add the eggs, sunflower oil, lemon and orange zest and vanilla. Mix well and pour into the prepared tin. Bake for 50-60 minutes, The cake should be slightly coming away from the edges and a skewer should come out clean when inserted in the middle.
  • Meanwhile, make the syrup. Put the lemon and orange juice, both sugars, spices and ginger in a small pan. Gently heat to melt the butter. When the sugar is melted, turn the heat up, bring and once boiling, cook for 3 minutes. Set aside and leave to infuse for 15 minutes. Pass the syrup through a sieve into a jug and discard the spices and ginger.
  • When the cake is baked, remove from the oven then using a skewer, pierce all over and drizzle with the syrup. Leave the cake in the tin for an hour and then transfer to a wire rack to cool

Nutrition

Calories: 346kcalCarbohydrates: 24gProtein: 8gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 93mgSodium: 117mgPotassium: 89mgFiber: 3gSugar: 18gVitamin A: 156IUVitamin C: 12mgCalcium: 119mgIron: 2mg
Tried this recipe?Let us know how it was!

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