The weather might be a bit unreliable but you can still celebrate spring with this lovely gluten-free cake.
Fragrant with citrus flavours and topped with candied nuts, it would be hard to resist a slice of this cake with a cup of tea or coffee.
Orange and lemon cake
Serves 6
Ingredients
1 large lemon
1 large orange
2 oranges, cut into thin rounds
½ cup macadamia nut oil
4 free-range eggs
175g raw sugar
175g ground almonds
2 tsp baking powder
2 tsp liquid honey
Lemon yoghurt glaze
1 cup Greek yoghurt
½ cup icing sugar
1 tsp lemon juice
Candied macadamias
¼ cup macadamia nuts
1 Tbsp liquid honey
1 Tbsp raw sugar
Method
- Preheat the oven to 170C. Grease a 20cm cake tin and line with baking paper.
- Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes, then remove and allow to cool.
- Blend boiled orange and lemon (skin and all) in a food processor until mushy. Add the oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.
- Drizzle the honey into the cake tin, then line with the orange slices. Spoon the batter into the prepared tin and bake for 40 mins.
- Candied Macadamia nuts: in a small bowl, combine the macadamias, honey and sugar. Toss well to cover each macadamia with the honey and sugar.
- Tip the macadamias on to a lined baking tray in a single layer (separate them out) and place in the oven with the cake to bake for 8-10 minutes until caramelised and golden brown. Don’t forget to set a separate time for the nuts. Cool and set aside.
- Lemon yoghurt glaze: in a bowl, mix yoghurt, icing sugar and grated lemon zest. Cover and rest in the fridge for at least 30 minutes.
- Decorate the cake with yoghurt glaze and candied macadamias.
Afterword
Macadamia oil makes this cake beautifully light but you can use a neutral cooking oil instead.