Citrus Cake

This cake ticks so many boxes. It is light, moist, full of flavour and keeps well.  This cake is gluten free, no white flour, no refined sugars, no artificial flavours nor raising agents and is almost fat free !  The delicate flavour comes purely from the fruit and the honey.


Preheat the oven to 170 degrees c (fan)

Start by cooking the fruit. In a small saucepan place the 50ml water then grate the zest from the fruit(fruits) into the pan.  Take each piece of fruit and remove the skin with a very sharp knife (the pith is very bitter so we don’t want it in the cake).  Reserve the flesh of the fruit, cut into chunks and remove any pips and pop the fruit chunks into the pan with the zest and water.  Bring to a boil and simmer with a lid on for 5 minutes.  Take from the heat then blitz to a smooth puree with a hand blender – set aside.

In a roomy mixing bowl place the honey then add the eggs. With a hand held whisk then beat for several minutes until the mixture is thick, pale in colour and mousse like.  Add then the ground almonds/flour and fold this into the batter then finally stir in the cooled fruit pulp and oil.

Transfer this very thin batter into the prepared tin and pop into the oven and bake for 45 to 55 minutes. The cake will take on a deep golden brown.

Take from the oven and cool in the tin for about 20 minutes before removing.

Serve on its own or as a dessert with fresh berries and cream.

TIP : If you want to scatter flaked almonds or sugar pearls onto your cake do this only after the cake has been in the oven 15 minutes otherwise they will sink into the batter.  After 15 minutes the cake mix will have formed a skin and can take the weight of the nuts etc.

< Back to Recipes