Citrus almond syrup cake

  • 3 hrs 20 mins cooking
  • Serves 8
  • Print


Citrus almond syrup cake
  • 2 medium oranges (360g)
  • 1 1/2 cup (240g) almond kernels
  • 1 cup (220g) caster sugar
  • 6 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
Lime syrup
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) water


Citrus almond syrup cake
  • 1
    Place whole oranges in medium saucepan, add enough hot water to cover oranges. Cover, bring to boil, then simmer about 2 hours, or until oranges are tender. Replenish water with boiling water as it evaporates during cooking. Drain oranges, cool; discard water.
  • 2
    Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm round cake pan; line base with baking paper.
  • 3
    Process almonds and sugar until almonds are roughly chopped; transfer mixture to medium bowl.
  • 4
    Quarter whole oranges, blend or process until smooth. With motor operating, add eggs one at a time, process until combined. Add almond mixture, baking powder and extract, process until just combined. Spread mixture into pan.
  • 5
    Bake cake about 1 hour.
  • 6
    To make lime syrup; stir ingredients in small saucepan over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, about 5 minutes or until slightly thickened.
  • 7
    Pour hot syrup over hot cake. Stand cake in pan 30 minutes. Turn cake onto wire rack over tray. Serve warm or cold.

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