Orange Almond Cake with Citrus Syrup

To make a gluten free version of this scrumptious cake, replace the flour with an extra cup of almond meal and add 2 egg whites. Be sure to line the cake tin with baking paper, as the wheat free version is more likely to stick to the pan.

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Orange Almond Cake with Citrus Syrup
Prep Time 60 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Syrup
Prep Time 60 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Syrup
Instructions
Cake
  1. Boil the zest of 2 lemons, the zest and pulp of the two large oranges (avoid including any white pith) with a couple of tablespoons of water for at least 30 minutes, with the lid on.
  2. Blend the boiled citrus mix with the sugar and leave to cool.
  3. Grease and flour your cake pans.
  4. Preheat oven to 190° c; fan forced is good.
  5. Separate the eggs.
  6. In a mixing bowl, cream the butter until smooth, add the egg yolks and vanilla and beat till creamy.
  7. Add the cooled citrus-sugar mixture and beat in really well, then add the almond meal.
  8. Add the flour and orange juice alternately, finishing with the flour.
  9. In a clean dry bowl, whisk the egg whites until stiff and fold gently through the cake batter.
  10. Spread in cake tins and bake at 180° for approx. 40 mins or until a skewer comes out clean.
Syrup
  1. Combine the finely chopped zest with the sugar, the orange juice concentrate and water (or the orange juice and maple syrup) in a saucepan.
  2. Bring to the boil, stirring all the time, then once it’s boiling leave to simmer for 5 minutes until the bubbles begin to slow down.
  3. Poke lots of holes deep into the cake with a skewer or kebab stick and spoon ½ the syrup all over the cake.
  4. Leave to sit for 5 minutes then repeat with the remaining syrup