A moist, gluten-free cake that delivers vibrant citrus flavours
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
No rosemary? Use thyme, or make the syrup spicy with a cinnamon stick.
Overview
Prep time
25 mins
Cook time
55 mins
Serves
8
Ingredients
- Butter for greasing
- Finely grated zest of 3 unwaxed oranges and juice of 2
- Juice of 1 lemon
- 75g granulated sugar
- 3 sprigs of rosemary
- 250g caster sugar
- 6 large eggs, separated
- 225g ground almonds
- ¼ tsp almond extract
- Icing sugar, for dusting
Method
Step
Preheat the oven to 180C/170C fan/gas mark 4. Line a 23cm springform cake tin with greaseproof paper then butter the paper.
Step
Make a syrup by combining the juice of 2 oranges, the juice of 1 lemon, 75g granulated sugar and 2 rosemary sprigs in a pan. Heat gently, stirring to help the sugar dissolve, then turn the heat up and boil for 5 minutes. Leave to cool – it will thicken as it cools.
Step
Set aside 2 tbsp of the caster sugar and beat 6 egg yolks with the remainder of the 250g sugar until the mixture is pale and fluffy.
Step
Stir in 225g ground almonds, ¼ tsp almond extract and the finely grated zest of 3 oranges.
Step
With clean beaters, beat the 6 egg whites with the reserved 2 tbsp caster sugar until they are stiff.
Step
Using a large metal spoon, gently fold the egg whites into the egg-yolk mixture.
Step
Scrape the batter into the prepared tin and bake for 45 minutes, or until the cake is golden and you can feel that it is firm when you press the centre. The cake should also be coming away from the sides of the tin. Leave for 5 minutes, then unclasp the side and remove the surround from the cake, carefully peel the paper from the bottom and put it on to a plate.
Step
While it is still warm, pierce the cake all over with a skewer and slowly pour the syrup over it. Leave to absorb. Decorate with a sprig of rosemary and lightly dust the cake with icing sugar.
Step
Serve at room temperature with crème fraîche or whipped cream.