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Podcast: Recipe for the day
Episode:

Citrus Cake
Category: Arts
Duration:
Publish Date: 2018-01-15 09:16:20
Description: Today we are making a citrus cake A tangerine citrus cake this is yes this is tangerine and lemon but the majority of the flavour comes from your tangerines or your clementines and it's a cake that doesn't have any flour in so we use we use ground almonds. I was inspired by Rick Stein's Mexican adventure which we enjoyed. The citrus cake is based on tangerines or clementines or small oranges but you can use other things which we'll go into later on. You'll need two large Clem's or tangerines or a medium-sized orange. 4 eggs ready in a bowl 180 grams of soft brown sugar The zest of a lemon get In a pan put two Tangerines or your little oranges( if you're using a little orange make sure you've got plenty of water to cover) Cover with hot water bring it to the boil, then let it simmer for about 25 minutes until it is tender inside and all the peel around it. 
You'll need a rounded teaspoon of baking powder in a hundred and eighty grams of ground almonds so what I tend to do is I weigh my ground almonds out and then I sprinkle the rounded teaspoon of baking powder all over it then just give it a bit of a mix in Once the citrus is simmered, allow it to cool, then quarter it on a chopping board. Put them into a food processor and then you whiz that up until it's like a fine paste. If you've got any big bits of peel, take those out. I'll tell you about all the flavourings afterwards. So you've got your puree that's cold and you've got your your eggs your sugar and your zest of a lemon in a mixing bowl now you need to whisk that up until it's all nice and light and fluffy. Grease a 20cm round cake tin and put a piece of baking paper on the bottom. Pre-heat your oven to 170 C now then so you're whisking your eggs your sugar and your zest of a lemon and it's nice and frothy and what will happen is you'll get big bubbles at first. Keep going until those big bubbles start to become little bubbles and then you know you've got your frothy lightness just right. So when you've finished whisking your egg mixture and all the bubbles are all smaller you whisk in a hundred mils of sunflower oil again only for about 10 seconds don't over whisk because you'll be letting all the nice air out Then fold in your tangerine or clementine or your orange puree and fold in your ground almond and baking powder mixture. Once it's all mixed up pour it, and it will be a pouring consistency, into your baking tin - scrape out every last bit! Pop it into your oven and then, if it's a fan oven, of them turn it down to 160C. If it's an ordinary oven then keep it at 170 C . Leave it for about forty minutes it should start to set and risen and it gets like a sort of a meringue look to it on the top but it isn't a merengue texture it should be nice and soft but springy as well but it's a bit firmer than a sponge. If you find that the middle of your cake after the 40 minutes is still gooey and soft leave it for another five to ten minutes you want it all evenly cooked even though I do like my frangipane a bit gooey. Now, you need the juice of the lemon that you zesting before. Pop it into a very small pan over a very low heat and add a tablespoon of white sugar - this time okay ordinary granulated - just stir it and as soon as all the sugars dissolved remove it from the heat and then skewer your cake it all over like you do with a Christmas cake each year. Spoon that lemony syrup all over your cake. If you don't want to use lemon juice you could use orange juice or Cointreau! It's got to be a Cointreau syrup so you'd have to use orange juice a little bit orange juice and probably a dessert spoon of Cointreau spoon all over the top. If you wish you can cancel all the citrus nonsense and put into your whisking up mixture put a teaspoon of almond extract and then put some glace cherries. When you've poured it into your cake tin put some glass a cherries all over and what'll happen is the cake will rise up and surround those cherries. If you like this podcast and would like to support what we're doing please consider sponsoring us by a patreon for just $1. Go to www.patreon.com/kitchennewbie Thank you.
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