A really useful cake to have in your repertoire as it’s both gluten and dairy free. Very tasty and freezes well.
You’ll need a 25cm spring form cake tin and the cake will easily cut into 12 portions
300g caster sugar
350g ground almonds
3 tsp baking powder
1.5 tbsp ground cardamom
8 large eggs, lightly beaten
400ml sunflower oil
2 lemons, zested and juiced
1 orange, zested and juiced
1 tbs vanilla extract
Citrus syrup
Juice from lemons and orange above
50g caster sugar
2 tbsp light muscovado sugar (or light brown)
6 cardamom pods, split
2 tsp coriander seeds
3 slices ginger
Preheat the oven to 160C fan. Butter the cake tin and line the base.
Combine caster sugar, ground almonds, baking powder and cardamom. Make a well and add the eggs, sunflower oil, lemon and orange zest and vanilla. Mix well and pour into the prepared tin. Bake for 50-60 minutes, The cake should be slightly coming away from the edges and a skewer should come out clean when inserted in the middle.
Meanwhile, make the syrup. Put the lemon and orange juice, both sugars, spices and ginger in a small pan. Gently heat to melt the butter. When the sugar is melted, turn the heat up, bring and once boiling, cook for 3 minutes. Set aside and leave to infuse for 15 minutes. Pass the syrup through a sieve into a jug and discard the spices and ginger.
When the cake is cooked, remove from the oven, using a skewer, pierce the cake all over and drizzle with the syrup. Leave the cake in the tin for an hour and then transfer to a wire rack to cool
Ingredients
- 300 g caster sugar
- 350 g ground almonds
- 3 tsp baking powder
- 1.5 tbsp ground cardamom
- 8 large eggs beaten
- 400 ml sunflower oil
- 2 lemons zested and juiced
- 1 orange zested and juiced
- 1 tbsp vanilla extract
Citrus syrup
- Juice from the lemons and orange
- 50 g caster sugar
- 2 tbsp light muscovoda sugar or light brown sugar
- 6 cardamom pods split open
- 2 tsp coriander seeds
- 3 slices ginger