Citrus Almond Cake

  • 2 large pieces of citrus fruit
  • 5 eggs
  • 1 1/4 cups (250g) caster sugar
  • 2 1/2 cups (250g) almond meal
  • 1 tsp baking powder

Preheat oven to 170°C and line a cake tin with baking paper.

Put the citrus fruit in a pot (skin and all), cover with water, and bring to the boil. Simmer for 2 hours, making sure the fruit is covered with water the whole time.

Drain and the fruit, then blitz in a blender or with a stick blender until you have a smooth puree.

Beat the eggs with the sugar until thick, then add the citrus puree, almond and baking powder.

Pour the mixture into your cake tin and bake for an hour.

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