Honey, Citrus Soaked Cake

Honey, Citrus Soaked Cake
Print Recipe
This cake is dense, moist sticky and citrus scented.
Servings Prep Time
6/8 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6/8 people 25 minutes
Cook Time
40 minutes
Honey, Citrus Soaked Cake
Print Recipe
This cake is dense, moist sticky and citrus scented.
Servings Prep Time
6/8 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6/8 people 25 minutes
Cook Time
40 minutes
Ingredients
For The Cake
  • 2 sticks Butter softened
  • 1 1/4 cup granulates sugar caster
  • 1 zest lemon organic
  • 1/2 teaspoon vanilla extract
  • 4 large eggs organic
  • 1/2 cup plain flour you can substitute one cup of grounded pistachio for a gluten free cake
  • 2 cups ground almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Honey Lemon Syrup
  • 1 zest and juice lemon grate zest , you can substitute an orange with the lemon
  • 1/2 cup Honey
Servings: people
Units:
Instructions
  1. Heat the oven at 350 F. Butter a 9 1/2 inch spring-form pan and line the bottom with parchment.
  2. Beat the, butter, sugar lemon zest and vanilla in a mixing bowl until white and fluffy. You can use a kitchen aid or by hand.
  3. Beat in the eggs one at the time. You can sprinkle in one tablespoon of the flour after each egg to tup the curdling.
  4. Gently fold the remaining flour and almonds, baking powder and a pinch of salt, until smooth.
  5. Spread one the base of the spring-form cake pan and bake until firm to the touch, about 40 minutes.
  6. Take the cake out from the oven and place on a wire rack. Leave in the cake pan to cool completely.
  7. While the cake cools off, make the honey lemon syrup. Gently warm the honey, lemon juice and zest in a small pan over low heat for about 5 minutes. It will be liquid but not boiling.
  8. Pour over the cake, then leave it to cool.
  9. You can bake a day ahead.
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