Citrus Almond Cake
I'm not going to lie, this isn't the best cake I make, but it's probably the one I make most often! it has 4 ingredients and takes 40 minutes from start to finish. It's the perfect recipe and cake to make when you have someone coming over for morning tea, or when you promised to take a cake for a dinner and forgot to get your act together earlier!
Ingredients
4 eggs (separated)
1 cup caster sugar
1 2/3 cup almond meal
orange or lemon rind
Fresh raspberries and icing sugar to serve
Method
Preheat oven to 180C fan forced and grease a bundt tin well. Separate the eggs and beat the whites until stiff peaks form.
In another bowl, beat the egg yolks with the caster sugar until thick and white. Mix in the rind of an orange or lemon and then fold in the almond meal. Once combined, gently fold in the egg whites. Pour into the prepared pan and bake for 30 minutes.
Wait 5 minutes before turning out and serve hot or cold!
Tips
When I say grease the cake tin, i mean GREASE the cake tin! If you haven't rubbed enough butter, you'll know when half the cake is left behind when turning it out.
You can also make a citrus syrup to go with this, but the beauty of this cake is it's simplicity, so dont over complicate it :)
