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Almond Cake with Naartjie Drizzle
- 4 eggs separated
- 30ml Naartjie Zest
- 100g castor sugar
- 170g ground almonds
- 5ml baking powder
- Pinch of salt
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Preheat oven to 180⁰C.
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Grease and line a 20cm round cake tin.
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Whisk egg yolks, zest and half of the sugar.
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Add baking powder and almond flour to egg mixture and whisk until well combined.
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Add salt to egg whites.
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Beat egg whites until stiff.
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Turn mixer down to low and slowly add remaining sugar to egg whites until stiff and glossy.
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Fold flour mixture into egg whites and pour into prepared tin.
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Bake for 35 minutes. Allow cake to cool in the cake tin.
Drizzle:
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80ml Castor Sugar
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80ml water
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Skin of one Naartjie
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In a saucepan mix sugar and water.
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Bring to the boil and allow to boil for 2 minutes.
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Remove from the heat. Place naartjie skins into syrup and allow to sit for 10 minutes.
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Remove skins and bottle syrup.
For serving:
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Remove cooled cake from cake tin.
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Drizzle with naartjie syrup and dust with icing sugar.
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Serve with candied naartjie peel if desired.