This cake is super simple to make, and very tasty. As often with cakes covered in juice, it stays very moist! The flavour comes from all the spices and citrus. You can be a little creative and serve it either with mint tea...or with whipped cream for an exotic afternoon tea!
Ingredients, for a large cake:
Oven 150°C / 300°F with the fan.
6 Eggs at room temperature
150g - 1 cups + ½ cup of almond powder
75g - ¼ cup + 3 tbsp of ANY flour (or almond powder or matzo meal, or starch...)
180g - ¾ cup + 1 tbsp of granulated sugar
150g - ½ cup + 3 tbsp of neutral oil
3g -1 tsp of ground cinnamon
Zest of an untreated lemon
Zest of an untreated orange
For the syrup:
Juices of 2 lemons and 2 oranges
70g - ¼ cup + 1 tbsp of sugar
Method:
Preheat the oven. Place an oven rack in the oven, on the second level from the bottom
In a large bowl, combine almond powder, flour, sugar, cinnamon, and citrus zest.
In a separate bowl, beat the eggs and oil like for an omelette
Mix the two preparations.
Place the batter in a buttered and floured cake mould and bake for 50 minutes.
When the cake is almost ready, prepare the syrup.
Bring the juices and sugar to a boil in a saucepan.
Filter the preparation, and brush the cake with it as soon as it comes out of the oven.
Bonne dégustation!!
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