
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
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.
Notes
This cake is delicious and keeps well in the fridge for up to a week. It also freezes well.
The cake can be finished and served as described above, or can be topped with other fruits. Below I have topped it with baked rhubarb.
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