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CITRUS, MARCONA ALMOND & ORANGE BLOSSOM HONEY BUNDT CAKE

Enjoy baking this Spring with this delicious recipe from Sophie at the Corner Plot.
READY IN

2 hours

COOKING TIME

50 mins

PREP TIME

1 hour

SERVES

8 slices

ingredients

  • 2 navel oranges
  • 2 lemons
  • 2 tablespoons of melted butter & 5 tablespoons of almond flour (to line the Bundt)
  • 180g blanched Marcona almonds
IN STOCK
  • 4 medium free-range eggs
  • 1 pinch of sea salt
  • 100g caster sugar
  • 70g Alemany orange blossom honey
IN STOCK
  • 150g polenta
  • 10g baking powder
  • 130g icing sugar
  • juice from 1 lemon

Method

  1. Preheat oven to 150°C. Grease the Bundt tin and sprinkle with almond flour to coat evenly. Shake out any excess.
  2. Place Marcona almonds on baking tray and bake for 15 mins until golden. Remove from oven. When cool, place in food processor and blitz until finely ground.
  3. Turn oven up to 180°C.
  4. Put 1 orange and 1 lemon in pan of water. Cover with grease proof paper and simmer for 30-40 min until soft. Remove from water to cool. Cut in half and remove pips.
  5. Zest and squeeze the other lemon and orange. Blitz the cooked fruits with the juice in food processer until smooth.
  6. Beat eggs with pinch of salt .Add the sugar, honey, blitzed fruits and ground almonds.
  7. In a separate bowl, mix the polenta and baking powder. Fold into the mixture.
  8. Spoon in to the Bundt tin and bake for 40-50 minor until a skewer inserted into the centre comes out clean.
  9. Syrup: place orange juice and sugar in a small pan and simmer over low heat for 3 mins to syrup consistencyPoke holes in the cake and pour over syrup while its warm. Turn the cake out onto plate.
  10. Icing: mix the icing sugar with lemon juice to achieve a runny consistency. Pour over the cake and sprinkle with the orange and lemon zest.

Optional add-on ingredients:

Orange Syrup

1 x large navel orange, juice and zest

60g caster sugar 

ingredients

  • 2 navel oranges
  • 2 lemons
  • 2 tablespoons of melted butter & 5 tablespoons of almond flour (to line the Bundt)
  • 180g blanched Marcona almonds
IN STOCK
  • 4 medium free-range eggs
  • 1 pinch of sea salt
  • 100g caster sugar
  • 70g Alemany orange blossom honey
IN STOCK
  • 150g polenta
  • 10g baking powder
  • 130g icing sugar
  • juice from 1 lemon
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