This light and airy lemon-orange cake is deliciously sweet. The orange slices caramelize in the oven, making the cake extra festive. Perfect to serve warm with a cup of coffee or as a dessert.
8-10 Servings
1 hour, 20 mins
Citrus Cake
Ingredients
½ cup + 1 tablespoon
Butter
1¼ cup
Cane sugar
1
Large orange (sliced)
4
Eggs
1¼ cup
Self-raising flour
1 cup
Almond flour
1
Pinch of salt
Preparation
- Preheat the oven to 355ºF. Grease a 9 inch diameter springform pan with butter. Sprinkle the bottom with 1/4 cup of cane sugar and place the orange slices on top.
- Beat ½ cup + 1 tablespoon butter with lemon extra virgin olive oil and 1 cup cane sugar until light and fluffy. Then add about ⅓ cup + 1 tablespoon Honey and beat it in. Next, beat the eggs into the mixture one by one.
- Stir in the self-rising flour, the almond flour, and a generous pinch of salt. Pour the batter into the prepared tin and bake the cake for 50-60 minutes, until golden brown and cooked through.
- While the cake is still slightly warm, carefully slide it upside down out of the tin onto a serving dish. Prick holes in the top of the cake with a fork. Gently heat 2 tbps Honey with 1 tablespoon + 1 teaspoon water in a saucepan and spread this glaze over the cake.
- Serve the cake warm.
