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Citrus Honey Cake Recipe


I just love citrus Ė maybe itís because I live in the Sunshine State (FL) & getting fresh citrus fruits all year around isnít much of an issue. So I try to make good use of all local, fresh seasonal products & using plenty of citrus ranks high on that list ☺.

Oranges are thought to have originated in Southeast Asia thousands of years ago. This sweet and juicy fruit is chock full of nutritional value being a very rich source of both Vitamin C and dietary fiber. Oranges are thought to play a key role in overall cardiovascular health, immune support and respiratory health. Oranges also have cholesterol lowering and antioxidant benefits. Tangerines & clementines are just distant cousins of the orange, only smaller in size & much easier to peel.

My delicious Citrus Honey Cake can be made using small oranges, tangerines or clementines. You can also make this delectable dessert using a combination of various citrus if you like, just make sure you are using either sweet citrus fruit or slightly tart/sweet citrus fruits (such as limes). This recipe is inspired by & adapted from Nigella Lawson ☺.


CITRUS HONEY CAKE

Ingredients:

1 lb of your favorite citrus fruit (or a combination of various citrus fruit)
6 medium eggs, well beaten
1 cup sugar
2 tbsp orange blossom honey
2 1/3 cups finely ground almonds
1 heaping tsp baking powder
Ĺ tsp ground cardamom powder
ľ tsp ground allspice powder
Ĺ ground cinnamon
powdered sugar for dusting
toasted sliced almonds for garnish

METHOD:

First, add your citrus fruit to a large pot filled with enough cold water to cover. Bring to a gentle boil and let cook for about 2 hours or until your citrus is very tender. Then drain well & allow the citrus to cool. Once cooled, cut each citrus fruit in half & remove all of the seeds. Then finely chop the entire citrus fruit in large pieces & process in a food processor until you have a smooth thick puree. Now you are going to be processing the skins & the pith of fruit as well Ė but donít worry, itís good fiber ☺.

Next, preheat your oven to 375 degrees F. Also, butter & line the bottom of a 9-inch Springform pan with buttered parchment paper.

In a large mixing bowl, combine the eggs with the sugar, honey, ground almonds, baking powder & spices (ground cardamom powder, ground allpsice powder & ground cinnamon. Mix well by hand until all of the ingredients are combined & then add in the citrus puree. Then pour the batter into the prepared Springform pan & bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean. You will need to cover the top of the cake loosely with aluminum foil after 20-25 of baking time to prevent burning.

When done, remove the pan from the oven & allow it to cool on a rack. Let cool for at least 30 minutes, then dust the top with a little powdered sugar & the toasted almond slices before serving.

 photo CitrusHoneyCake.jpg
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Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

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