Citrus Almond Cake (8)

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This is a cake full of surprises. It has no frosting or filling and looks rather understated except for the sprinkling of confectioner’s sugar over the top. But it is moist as can be and oozes with citrus flavor due to the orange, lemon, lime syrup which as been slowly poured over it. It can be served as a dessert but a slice would be wonderful for afternoon tea. Can be served warm or cold.

Tip – because top of cake is moist the confectioner’s sugar should be sprinkled over at last minute

Syrup
1 cup of water
1 cup of sugar
Juice of 1 lime, 1 lemon (Mayer type, if possible) and 1 orange

Bring water and sugar mixture to a boil.
Add juice.
Boil, stirring frequently, for around 15 minutes to reduce until it is slightly syrupy (it will not go thickly syrupy)

Cake
Canola oil for greasing a 9 inch cake tin and circle of parchment paper used to line the bottom of the cake tin.
4 x eggs – separated
Zest of 1 lime, 1 lemon (Mayer type, if possible) and 1 orange
1/2 cup of sugar – split into 2 x 1/4 cups as it is used for 2 different purposes
1 1/2 cups ground almonds
1 tsp. baking powder
Pinch of salt

Mix egg yolks, 1/4 cup of sugar and zest together in a food processor.
Add ground almonds, baking powder and salt to egg mixture.
Beat egg whites until stiff, then add 1/4 cup of sugar a little at a time.
Fold egg whites mixture into ground almond mixture a spoonful at a time.
Put mixture into cake tin and cook at 350 degrees for 35 minutes (check cake at 15 minutes and cover loosely with aluminum foil if it is going too brown).
Turn cake out onto a rack to cool a little bit.
When still warm place cake on a flat plate, prick all over with a fork to make holes for the syrup to enter the cake, then spoon the syrup over the cake until it is saturated taking care to moisten the sides too. Serve any leftover syrup as a sauce.

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Almond Milk

Almond Milk

I hadn’t thought about making my own almond milk and I didn’t know what, other than almonds, it was made out of. I was interested in it because I was wondering if it could be a milk substitute in recipes. In the supermarket I checked various brands of almond milk and found that they contained certain ingredients I was uncertain about (if I don’t understand the ingredients in a product I generally don’t buy it). Mentioning this casually to an Australian friend of mine, she said I could make it myself from ground almonds and water – what could be easier than that.

Almond milk has been around for centuries, though I thought it was a new creation. It is both gluten and lactose free and is packed with vitamins and minerals.  I don’t often find pre-ground almonds but I know they are out there, which would make the recipe even easier. It looks like milk and it doesn’t taste of almonds, it tastes quite like milk, only not as sweet as today’s milk – could be a winner. Will try it in my coffee tomorrow. Just tried it – it’s great in coffee. First time I have had anything other than black coffee in over a year. Yeah!

 

1 cup almond slivers

2 cups boiling water

 

Grind almonds in food processor until they are finely ground.

Pour water into food processor and process until frothy.

Leave for 10 minutes and process again until frothy

Sieve.

Let cool, then refrigerate.