Name: Gateau aux Agrumes et Amandes (Citrus & Almond Cake)
Prep time: 20 min
Cook time: 30 min
Ingredients: 280 g almond meal; 220 g caster sugar; 200 g butter (softened (+ 10 g for the tin)); 100 g plain flour (or gluten free flour blend); 5 eggs; 2 oranges; 1 lemon; 80 g sugar or 2 tbsp honey; 1 orange

Gateau aux Agrumes et Amandes (Citrus & Almond Cake)

Prep Time

20 mins

Cook Time

30 mins

This is a delicious, moist citrus cake. The recipe has been translated from how it appeared in a French magazine, I believe that the magazine was Saveurs, but cannot be 100% sure...

Category: Cakes

Style: French

Keyword: Citrus and Almond Cake, Lemon Cake, Orange Cake

Author: sbaskitchen

Ingredients

FOR THE CAKE

280 g almond meal
220 g caster sugar
200 g butter softened (+ 10 g for the tin)
100 g plain flour or gluten free flour blend
5 eggs
2 oranges
1 lemon

FOR THE SYRUP

80 g sugar or 2 tbsp honey

FOR DECORATION

1 orange

Instructions

Preheat the oven to 160 ˚C.
Grease a lamington tin (approx 35 cm x 24 cm) with the butter and line it with baking paper.
Zest the citrus fruits very finely, reserving the fruits for the syrup.
Combine the almond meal and flour.
Beat the softened butter adding the sugar and citrus zest.
Using electric beaters, incorporate the eggs one by one, alternating with the almond powder and mix well.
Pour the batter into the mould and spread evenly.
Bake in the oven for 30 to 40 minutes. To check the cooking, place a pick in the centre of the cake: it should come out slightly damp.
Ten minutes prior to the end cooking, prepare the syrup: juice the 2 oranges and the lemon, placing the juice together with the sugar into a small saucepan and bring to a boil, stirring occasionally so that the sugar disolves.
Take the cake out of the oven andbrush with the syrup until the cake has absorbed all the syrup. (I cheat and use a skewer to make holes in the top of the cake and then slowly pour the syrup over the cake)
Take the zest of the remaining orange using a zester and place it on the cake.