In the last couple of years I’ve tried a few cakes is this ilk: which is to say, cakes made from citrus and almond flour. I think this is the best of the bunch. Apparently I’m not the only one who thought it was decent: all Maiju’s teacher colleagues requested the recipe, after I sent the cake there with Maiju for morning tea. I think they must love me at that school.
The thing with cakes that are made from almond flour is that they’re very dense and rich. What really sets this cake from others I’ve tried is the raw citrus juice added at the end – you really need something sharp to cut all the butter and almond oil. The polenta helps in that way too, cuts back the richness a bit and also adds an interested textural element.
- 450g butter
- 450g sugar
- 450g ground almond
- 225g polenta
- 6 eggs
- 1t vanilla essence
- 2 lemons
- a pinch of salt
- 1Â½t baking baking
- 2 limes
You could use whatever kind of citrus fruit you like though as said it needs to be pretty sharp to cut the richness of the cake, so at the very least a couple of lemons (and then perhaps more lemons, limes or oranges).
This make a really large cake – 3inchs high and 30cm wide, so easily enough for a dozen people. Or a gaggle of hungry teachers.
- Preheat your oven 180C.
- Cream the butter and sugar together.
- Add the almond meal and mix.
- Add the eggs one at a time and mix thoroughly after each one.
- Zest the 4 citrus fruit (and save the zested fruit for later) and add that to the batter along with the polenta, salt, baking powder and vanilla.
- Spoon the batter into a 30cm cake tin and bake for an hour or until such time as a skewer inserted into the middle of the cake comes out clean.
- When it’s ready, remove the cake from the oven and skewer it thoroughly with a skewer so that the cake is covered with tiny holes.
- Squeeze the juice the citrus fruit over the cake so that the juice runs through the holes and soaks into the cake.
- You could it eat immediately, but it’s definitely a lot better when it cold, so leave it to cool to room temperature and then serve with a nice dollop of thick yoghurt.