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.

Beth

Beth joined Hayloft when she was just 16 and has been a mainstay ever since. She has worn many hats, starting in customer care before moving to the marketing team, and she now runs Hayloft's reader offer department. You will see her in many national newspapers and magazines.

Calamondin Orange & Almond Cake