Tangelo and almond cake
It’s time to swap your oranges and lemons for the tangy, tart and sweet citrus fizz of the tangelo.
With citrus trees weighed down with juicy fruit, now is the time to make the most of spring’s abundant produce, whether it’s sweet, savoury or sour flavours that tickle your taste buds. Tangelos – the delicious result of some clever match-making between a grapefruit and a tangerine – are fun for the whole family when cut into segments and eaten safely over the sink. Take your foray into these slightly more exotic citrus fruits to the next level with our simple tangelo and almond cake recipe.
- tangelos 2
- eggs 4
- sugar 225g
- flour 250g
- baking powder 1 teaspoon
- ground almonds 150g
- olive oil 1/4 cup
- honey 1/2 cup
- water 3/4 cup
- tangelos 2, cut into rounds, seeds removed
- Place the whole tangelos in a small saucepan, cover with water and simmer for 30 minutes until soft, then drain.
- Whizz boiled tangelos in a processor until finely chopped and pulpy
- Preheat the oven to 160°C and grease and line the base of a 23cm springform cake tin with baking paper
- Using an electric beater, beat the eggs until foamy then slowly add the sugar, beating at medium speed for 6-8 minutes until thick and pale (the beaters should leave a ribbon-like stream when lifted)
- Sift in flour and baking powder and mix, adding tangelo pulp, almonds and oil as you go. Pour into tin and bake for 50-55 minutes or till golden and a skewer can be removed cleanly from the centre.
- When cake comes out of oven, simmer the honey, water and tangelo slices for 4-5 minutes or until syrupy. Take warm cake out of tin and place on serving plate. Arrange the warm tangelo slices on top and drizzle with warm syrup.
- Serve with Greek-style yoghurt or whipped cream.