Dave's Tangelo Cake
1 hr 10 mins
My nephew, Dave, often sends snaps of something that he has baked, but on this occasion it was a pic of something that he was planning to bake. There have been a couple of adjustments over time, and it is mutually agreed that this delicious, moist cake, is a repeat, again and again and again...
Category: Baking, Cakes
Style: Family Favourites
Keyword: Citrus Cake, Gluten Free, Tangelo
- 2 tangelos
- 250 g caster sugar
- 5 eggs
- 250 g ground almond meal
- 1 tsp baking powder
Grease a 23 cm round cake tin and line with baking paper.
Place the tangelos in a small saucepan, cover with water and bring to the boil. Reduce to a simmer and cook for 1 hour.
Drain, puree and strain the tangelos to a smooth paste – removing the pips (if you must).
Beat the eggs with the castor sugar in a bowl for five minutes, until light, pale and fluffy.
Add the ground almonds and baking powder, and stir to combine.
Add the tangelo paste and mix through.
Pour the batter into the prepared cake tin, and bake at 180˚C (160˚C fan) until light brown and firm in the centre, approximately one hour.
Allow cake to cool in the tin for 5 - 10 minutes before turning out on to a wire rack.
- Don't be afraid to experiment with the citrus used. Dave has used a combination of lemon and tangelo, and we have all discussed using mandarins as well.
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