Orange & Lemon Drizzle Cake

with flaked almonds

A zesty twist on a classic lemon drizzle cake.  Oranges & lemons work really well together and once combined provide a delicious citrus taste to a very light crumbly sponge cake.  The addition of roasted flaked almonds gives this cake a subtle crunch.  Absolutely perfect with an afternoon cup of tea!


You will need...

Equipment
Round Cake Tin Approx 21cm
Electric Mixer or Hand Held Mixer & Large Bowl 
Sieve for the flour
Small bowl for eggs
Small bowl for zest and juice
Fine grater or zester

Ingredients
160g white spelt flour
130g golden unrefined caster sugar
80g unsalted butter at room temperature
3-4 tsp baking powder
2 tbsp lemon curd
3 tbsp semi-skimmed milk
2 large eggs at room temperature, beaten
1/2 unwaxed lemon zest
1/2 unwaxed orange zest
Drizzle
1/2 unwaxed lemon zest
1/2 unwaxed orange zest
Juice from both
2-3 tbsp golden unrefined caster sugar
60g roasted flaked almonds
Drizzle of honey



To make...

Makes 10 Slices
  1. Preheat the oven to 180(160 fan)
  2. Line your cake tin with non-stick baking parchment at the base and butter the sides
  3. Cream the butter and sugar together either in the electric mixer or by using the hand mixer
  4. Mix until pale and fluffy (takes around 6-8 minutes)
  5. Keep mixing and add the eggs, stop mixing and sift in the flour and baking powder, mix until fully combined
  6. Stop mixing, add the lemon curd and milk and mix gently
  7. Add half the lemon and orange zest and gently mix again ensuring everything is fully combined and nice and silky
  8. Scrape into your fully lined tin and bake for 40 minutes or until a cake tester comes out clean
  9. While the cake is baking mix the lemon and orange zest with the juices and sugar in a small bowl until the sugar has dissolved.  Set aside.
  10. When the cake is ready, leave to cool in the tin for 5 minutes, then pierce all over the top of the cake with the cake tester or a skewer
  11. Pour over the drizzle mixture while the cake is cooling down
  12. Once fully cooled removed from the tin and place on a plate
  13. Drizzle a tiny amount of honey over the almonds and gently mix, scatter them all over the top of the cake
  14. This cake can be stored in an air-tight container for around 5 days (if it lasts that long :)
  15. Delicious with a green, turmeric or regular afternoon cuppa!

Nutritional Info
Per Serving
239g kcal | 12g fat | 4.9g saturates | 27g carbs | 15g sugars | 1.8g fibre | 5.6g protein | 0.58g salt

LOW CAL | LOW SATS | FIBRE | PROTEIN | VITAMIN A | VITAMIN D | VITAMIN E | VITAMIN K | VITAMIN B | VITAMIN C | PHOSPORUS | POTASSIUM | CALCIUM | COPPER | ZINC


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