Citrus cake with almonds
8 servings
60 minutes
Citrus almond cake is an exquisite blend of airy batter infused with the aromas of vanilla, lemon, and orange. This recipe, inspired by European baking traditions, combines the tenderness of almonds with the freshness of citrus fruits, creating a unique delight. Soaked in sweet orange syrup, the cake gains softness and juiciness, while caramelized zest adds a hint of zestiness. It is the perfect dessert for cozy tea times or special occasions when something extraordinary is desired.
1
Preheat the oven to 180 degrees.
2
Melt the butter over low heat.
- Butter: 150 g
3
Whisk the eggs with half of the sugar (220 grams) and vanilla pulp (or cinnamon) with a mixer until the volume increases by 3 times (about 7-8 minutes).
- Chicken egg: 4 pieces
- Sugar: 440 g
- Vanilla pod: 1 piece
4
Sift the flour with the baking powder into the mixture (sifting is essential for a softer cake), add melted butter, almonds (or ginger), and the zest of 1 lemon.
- Wheat flour: 150 g
- Baking powder: 5 g
- Butter: 150 g
- Almond: 100 g
- Grated lemon zest: 20 g
5
Mix everything thoroughly, pour into a baking mold, and send to the oven for 45-50 minutes. Keep in mind that the cake will rise about one and a half times.
6
While the cake is baking, prepare the syrup: squeeze juice from the oranges (fresh is not necessary), add the remaining sugar (220 grams). Remove the bitter white part from the orange peels and cut very thin strips of zest with a sharp knife.
- Freshly squeezed orange juice: 250 ml
- Sugar: 440 g
7
Place the zest in a pot with syrup, put it on the heat, and simmer until the sugar is completely dissolved, then bring to a boil and cook for another 7 minutes to obtain the syrup.
- Orange zest: 1 piece
8
Remove the baked cake from the mold, drizzle with hot syrup, and decorate with orange zest.
- Orange zest: 1 piece