A really useful cake to have in your repertoire as it's both gluten and dairy free. Very tasty and freezes well
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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
Equipment
- 25cm spring form cake tin
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
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