Citrus-Spiced Almond Cake with Soaked Syrup
Indulge in the delightful flavors of our Citrus-Spiced Almond Cake, a delightful treat that offers a lighter yet satisfying dessert option, perfect for festive gatherings or special occasions. This moist cake is infused with the zesty brightness of orange and lemon, complemented by ground almonds for a rich texture. The secret to its irresistible flavor lies in the homemade citrus syrup, made with warm spices that you can adjust to your personal taste. Drizzled generously over the cake, the syrup seeps into every crevice, ensuring each bite is a burst of citrus goodness. This cake not only pleases the palate but also brings a touch of elegance to your dessert table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
slightly stale breadcrumbs
1 cup (No preparation needed)
granulated sugar
1 1/2 cups (Divided into 1 cup for the cake and 1/2 cup for the syrup)
ground almonds
1 cup (No preparation needed)
baking powder
1 1/2 teaspoons (No preparation needed)
vegetable oil
3/4 cup (No preparation needed)
eggs
4 large (No preparation needed)
orange
1 large (Zest and juice)
lemon
1/2 medium (Zest and juice)
cloves
2 whole (No preparation needed)
cinnamon stick
1 stick (No preparation needed)
Instructions
1
Preheat your oven to 375°F (or slightly less for a fan-assisted oven) and grease an 8-inch round cake tin.
2
In a mixing bowl, combine the slightly stale breadcrumbs, granulated sugar, ground almonds, and baking powder. Mix well until all dry ingredients are incorporated.
3
In a separate bowl, whisk together the vegetable oil and eggs until well combined and slightly frothy.
4
Gently fold the wet mixture into the dry ingredients, stirring just until blended. Be careful not to overmix.
5
Add the finely grated zest of the orange and lemon to the batter, stirring until evenly distributed.
6
Pour the cake batter into the prepared tin, then place it into the cold oven. Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7
While the cake is baking, prepare the spiced syrup. In a small saucepan, combine the remaining 1/2 cup of sugar, the juice of the orange, the juice of the lemon, cloves, and cinnamon stick.
8
Heat the mixture gently over low heat, stirring until the sugar dissolves. Bring it to a gentle boil and allow it to simmer for about 3 minutes, then remove from heat.
9
Once the cake is done baking, allow it to cool for 5 minutes in the tin before transferring it to a wire rack.
10
While the cake is still warm, use a toothpick to pierce holes all over the top. Gradually drizzle the warm syrup over the cake, allowing it to soak in before adding more. Continue this until all the syrup is absorbed.
11
Let the cake cool completely before serving. Enjoy each slice topped with any remaining syrup.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Spiced Almond Cake with Soaked Syrup?
It is a moist, lighter dessert option infused with the zesty brightness of orange and lemon, enriched with ground almonds and a spiced homemade syrup.
What are the primary flavors of this cake?
The cake features citrus flavors from orange and lemon, combined with warm spices like cloves and cinnamon in the syrup.
What type of cake tin is required?
You will need an 8-inch round cake tin that has been greased.
What dry ingredients are used in the batter?
The batter uses slightly stale breadcrumbs, 1 cup of granulated sugar, ground almonds, and baking powder.
How many eggs are used in the recipe?
The recipe requires 4 large eggs.
What kind of oil is recommended for this cake?
The recipe calls for 3/4 cup of vegetable oil.
How should I mix the wet ingredients?
Whisk the vegetable oil and eggs together in a separate bowl until they are well combined and slightly frothy.
What is the best way to combine the wet and dry ingredients?
Gently fold the wet mixture into the dry ingredients, stirring just until they are blended without overmixing.
When do I add the citrus zest?
Add the finely grated zest of the orange and lemon to the batter after folding the wet and dry ingredients together.
What temperature should the oven be set to?
Preheat the oven to 375°F, or slightly less if you are using a fan-assisted oven.
How long does the Citrus-Spiced Almond Cake take to bake?
The cake should bake for 40-45 minutes.
How do I know when the cake is done?
The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean.
What ingredients are in the citrus syrup?
The syrup is made from 1/2 cup of sugar, orange juice, lemon juice, whole cloves, and a cinnamon stick.
How do I prepare the spiced syrup?
Combine the ingredients in a saucepan over low heat until the sugar dissolves, then simmer for about 3 minutes.
When should the syrup be made?
Prepare the syrup while the cake is in the oven baking.
How long should the cake cool before adding the syrup?
Allow the cake to cool for 5 minutes in the tin before transferring it to a wire rack for the soaking process.
How do I ensure the syrup soaks into the cake?
While the cake is still warm, use a toothpick to pierce holes all over the top before drizzling the syrup.
Should I pour all the syrup on the cake at once?
No, gradually drizzle the warm syrup over the cake, allowing it to soak in completely before adding more.
Can I adjust the spice level in the syrup?
Yes, you can adjust the warm spices in the syrup to suit your personal taste preferences.
Should the cake be served warm?
The recipe recommends letting the cake cool completely before serving for the best flavor.
What citrus preparation is needed for the batter?
You need the finely grated zest of one large orange and half a medium lemon.
What citrus preparation is needed for the syrup?
You need the juice from one large orange and half a medium lemon.
How many whole cloves are used?
The recipe uses 2 whole cloves.
Is this recipe suitable for festive gatherings?
Yes, its elegant presentation and spiced citrus flavor make it perfect for festive gatherings and special occasions.
Can I use ground cinnamon instead of a stick?
The recipe specifies 1 cinnamon stick, which is typically used to infuse the syrup and then removed.
What is the role of the ground almonds?
Ground almonds provide a rich, dense texture that distinguishes this cake from traditional sponge cakes.
What should I do with any leftover syrup?
You can drizzle any remaining syrup over individual slices when serving.
Is the cake batter poured into a hot or cold oven?
According to the instructions, the batter is poured into the tin and then placed into the oven.
Does the recipe use baking powder?
Yes, 1 1/2 teaspoons of baking powder are used as a leavening agent.
What provides the structure of the cake since it uses no flour?
The structure is provided by a combination of slightly stale breadcrumbs and ground almonds.