Citrus Almond Cake Recipe | Benjamina Ebuehi

A burst of citrus flavor is especially welcome in January, and this cake delivers just that. Utilizing leftover marzipan from the holidays, this recipe offers a cozy almond flavor in a plush-textured loaf, coming together quickly with the help of a food processor.

Citrus and Almond Cake

Prep time: 10 minutes.Cook time: 1 hour 10 minutes,plus cooling. serves 8-10.

• this cake is a great way to use up leftover marzipan.
• The food processor simplifies the batter-making process.
• The combination of orange and lemon zest provides a shining, zesty flavor.

What’s the secret to a moist and flavorful loaf cake? Using softened butter and marzipan blitzed together creates a uniquely tender crumb,enhanced by the bright citrus notes and a touch of yogurt.

ingredients

• 200g unsalted butter,softened
• 125g marzipan
• 150g caster sugar
• Finely grated zest and juice of 1 orange,plus 2 tbsp extra juice for the icing
• Finely grated zest and juice of 1 lemon
• 3 large eggs
• 220g plain flour
• 50g ground almonds
• tsp fine sea salt
• 2 tsp baking powder
• 50g plain yoghurt

to Finish

• 100g icing sugar
• 40g toasted flaked almonds

Instructions

Preheat the oven to 180C (160C fan)/350F/gas 4. Grease and line a 2lb loaf tin with baking paper.

In a food processor, combine the butter and marzipan and process until smooth. Add the sugar and orange and lemon zest, pulsing briefly to combine. Add the eggs and pulse again.Gradually add the dry ingredients, pulsing just until a smooth batter forms. Mix in the orange juice (reserving two tablespoons for the icing) and the yoghurt until combined.

Pour the batter into the prepared loaf tin and bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes before removing it.

To make the icing, mix two tablespoons of orange juice with two tablespoons of lemon juice in a small bowl. In a separate bowl, gradually add the citrus juice to the icing sugar, one tablespoon at a time, until the icing reaches a slightly thick but pourable consistency.

Remove the cake from the tin, pour over the icing, and sprinkle with toasted flaked almonds.

Did you know? – Marzipan is traditionally made from almonds and sugar, but can also include apricot kernels for added flavor. It’s a staple in many European pastries.

Pro tip – For a more intense citrus flavor, add a teaspoon of orange or lemon extract to the batter along with the zest and juice.

Reader question – Can this cake be made gluten-free? Experiment with a gluten-free flour blend, but results may vary.