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| Recipe Archive > Cakes & Biscuits > |
Whitworths Citrus Syrup Cake
(Serves 8)
This cake is made entirely without flour, which makes it entirely safe to eat for anyone who has a flour wheat allergy disorder. After it is baked the cake is pricked all over and soaked with a scented orange syrup made with orange zest and Whitworths Fine White Caster Sugar. It can be served with fresh or frozen berries lightly dusted with Whitworths Icing Sugar and a scoop of vanilla ice cream added to each serving.
Equipment & Ingredients
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225g / 8oz Whitworths Caster Sugar |
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225g / 8oz ground almonds |
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350g / 12oz Whitworths Caster Sugar |
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Zest of 1 small orange, pith removed and cut into fine strips |
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Whitworths Icing Sugar, sifted to finish |
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One round 23cm / 9inch x 4cm / ½ inches deep loose bottomed cake tin lightly greased |
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Method
Put the oranges into a pan and cover with boiling water. Bring to the boil then leave on a lower heat to simmer for about 2 hours. When the fruit has cooled break it open and remove the pips. Add the peel and flesh to a liquidiser and whiz into a yellow puree. Set aside.
Preheat the oven to 160°C / 325°F / gas mark 3. Whisk the eggs and sugar together until well combined, then stir in the ground almonds and the pureed orange. Pour the mixture into the prepared tin and bake for 45 minutes until firm in the centre. Meanwhile, make the citrus syrup over a medium heat. Slowly dissolve the sugar in 250ml / 9fluoz of water. Add the orange zest and lemon juice and bring to the boil. Reduce the heat and leave to simmer for 2 - 3 minutes until the liquid thinly coats the back of a large spoon.
Allow the cake to cool in the tin, then with a clean cocktail stick, prick the surface of the cake and pour the warm syrup, spoonfuls at a time over the cake until it is all used up. Eat straight away or store in an airtight tin until required. It will keep for 3 - 4 days.
Tip
The citrus syrup makes an excellent base for a sorbet. Add the syrup made as above to 300ml / ½pt of pureed summer berries, (raspberries, redcurrants or blackberries are ideal) and stir together. Half freeze the mixture, then whisk it well to break down the ice crystals, then re- freeze until the mixture has the half frozen appearance. Whisk as before then cover with a double layer of foil and re-freeze. When the mixture is firm it is ready to serve, or store in the freezer until required.
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