Citrus Almond Cake

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Ingredients: 

Crawford Gallery Café

Citrus almond cake

2 big oranges

6 free range eggs

1 ½ cups ground almonds

1 cup sugar

1 tsp gluten free baking powder

1 tsp vanilla extract

Syrup

½ cup water

½ cup orange juice

1 cup sugar

 

 

Method: 

Put oranges in a pot and cover with water, simmer for about an hour.

Drain and allow to cool.

Preheat oven to 180 deg. Line the bottom and sides of a 22cm cake tin with baking parchment with one piece of paper.

Whizz oranges in magimix till smooth. Add the eggs and vanilla and whizz some more.

Mix the almonds, sugar, baking powder in a bowl.

Add the orange mix to this and stir till just combined.

Pour mix into tin and bake for about 40mins or till a skewer comes out clean.

While cake is baking, make the syrup. Put all ingredients in a pot and simmer for a few mins.

Pour hot syrup over hot cakes, it will absorb all of it and make it totally moist.

Cool in tin.

Delicious served with lots of berries on top.

Read more about the Crawford Gallery Café

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