Almond Citrus Cake

By Brittny -


I call this Almond Citrus Cake because the citrus is just as important as the actual almonds. This was easier than I thought and the batter tasted nutty, earthy and sweet. It's hearty - like a tasty piece of wheat bread. I just made it sound gross, though. It's time consuming because it cooks for an hour and you have to simmer the fruit in the first step for about 30 minutes. But it's worth it because it's a unique cake. I didn't have a spring pan so I used a round cake pan.



I give this a 7 as is. But I think adding Mom's lemon glaze sauce from her applesauce cake recipe would bring this up to a 9, for sure. It just needs something more. Next time, I'm gonna add the lemon sauce. I added a few orange and lemon peel shavings as garnish. I don't have the right tool to make them thinner and curlier so you get thick, limp peels. That also sounds gross.

I used a juicer to get rid of the pulp and to separate the seeds out. It was easiest. Then, I cut discard the lemon juice and pulp but I could still use the orange juice and pulp; the juicer is really a seed separator. This is how it looked when I cut up the skins:



This is how the skins and orange pulp looked before combing it with the almond cake batter on the right:


PREPARATION

  1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
  2. Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
  3. Set oven to 350 degrees, and grease a 9-inch springform pan.
  4. When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
  5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.

INGREDIENTS

  • 1 small to medium orange
  • 1 lemon
  • 6 ounces raw almonds (I use salted cuz that's all I had)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 4 eggs (Cake was heavier than it should be because I forgot to do this part)
  • ½ teaspoon salt
  • 1 ½ cups sugar (I cut down this by 1/4 a cup and it still may have needed this amount)
  • ⅔ cup olive oil
  •  Powdered sugar on top (and lemon sauce!)

Here is the original link: http://cooking.nytimes.com/recipes/1014409-almond-cake

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