Calamondin Orange & Almond Cake
Calamondin Orange & Almond Cake
This recipe takes a 1950s favourite and adds that tropical twist that we love.
Ingredients:
8 calamondins
3 eggs
140 caster sugar
1/2 teaspoon of baking powder
140g ground almonds
For the syrup:
6 calamondins
3 tablespoons caster sugar
half a lime
Step One
Preheat the oven to 180 degrees then grease and flour a large Bundt pan. You will also need to pop 8 calamondins into a saucepan with water, boil for 20 minutes until they’re soft and then leave them to cool.
Step Two
Mix 3 eggs with 140g of caster sugar in a bowl before adding ½ teaspoon of baking powder and 140g ground almonds and mixing thoroughly.
Step Three
Time to go back to those cooling fruits. Slice them in half and remove the seeds then pop all of the halves into a food processor with the juice of half a lime and whizz until you have a smooth puree. Add this puree to your almond mixture, give everything a good stir and pour it all into your cake tin.
Step Four
Pop your Bundt pan in the oven for 20-25 minutes and get started on the syrup. For the syrup you simply need to halve six calamondins, remove the seeds and squeeze the juice into a small saucepan. Add 3 tablespoons of caster sugar, the juice of half a lime and a tablespoon of water and bring it all to the boil. Let it simmer then for 5 minutes, take it off the heat and let it cool. When your cake is ready, drizzle the delicious syrup all over it, sprinkle with lime zest and enjoy! Serve it up at a festive gathering hot or cold.
