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Flourless citrus and almond cake Serves 8

Preheat oven to 170°C. Brush a round, 22 cm springform pan with melted butter 15 ml butter, melted to lightly grease it, then line the base with (to grease cake tin) non-stick baking paper. Set aside. 2 oranges 3 eggs Place oranges in a saucepan and cover 215 g caster sugar with cold water. Bring to the boil over 300 g almond flour medium heat for about 15 minutes, or 5 ml baking powder until tender. Drain oranges, return to the pan and repeat the process of covering Orange syrup them with cold water. Bring to the boil and cook for a further 10 minutes. Refresh 1 orange, juiced the oranges under cold water. Cut into and zested quarters and remove pips. Place cooked 155 g caster sugar orange quarters in food processor and process until smooth. Set aside. With an electric beater, whisk the eggs and sugar in a bowl until thick and light. Add the orange puree, almond flour and baking powder and gently fold until just combined. Pour batter into prepared pan. Bake for an hour until golden brown. Make sure cake is fully cooked, by inserting a skewer, then leave it to cool. For the orange syrup, mix the orange zest and juice with the caster sugar and cook over low heat for 2 to 3 minutes or until the sugar dissolves and the syrup thickens. Turn cake onto a serving plate. Gently prick the top, drizzle with the syrup, and decorate the cake with a dusting of icing sugar, lemon zest and roasted almonds. Serve with vanilla flavoured rooibos tea. 7

Cape made booklet - 2017  
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