Whip up this gluten free Almond Citrus Cake with a zesty curd and whipped cream
4 large free range eggs, separated
165 ml white or light brown sugar
1/2 t fine salt
3 ClemenGold (or oranges, satsumas or clementines), juices
Zest of 1 Clemengold, grated with microplane or grater
80 ml shredded coconut, pulsed until fine, plus extra for coating pan
250 ml almond flour (ground almonds)
2 T orange blossom water
1/2 t white sugar
zest of 2 ClemenGolds (or other citrus), grated finely with a microplane
125 ml light brown sugar
185 ml ClemenGold (or other citrus) juice – yields more juice at room temperature
3 large free range eggs
60 ml butter, cold and cut into pieces
For the whip:
250 ml fresh cream whipped, and kept cold – best done before serving
In a stand mixer or with a handheld blender with whisk attachment beat the egg yolks, sugar and salt until very pale, on medium speed. Takes up to 8 minutes or longer.
In the meantime combine citrus juice, zest and shredded coconut with a fork in a medium size mixing bowl. Add the almond flour and orange blossom water and mix.
In another bowl that is clean and wiped dry, whisk the egg whites with 1/2 teaspoon sugar with a whisk or handheld beater with whisk attachment until they form stiff peaks – meringue stage, and they remain fixed in the bowl if you flip it over your head.
Add egg yolk mixture to flour and mix well. Add a few tablespoons of egg whites to flour and fold gently. Fold remainder of egg whites in two batches all the way through the batter. Don’t over mix. Pour batter into a well greased 20 x 20 cm baking pan, flatten the top with a palette knife. You may want to butter the pan and add a little of the shredded coconut to cover all sides. 5. Preheat oven to 180 degrees Celsius and bake for 25-30 minutes or until set – skewer inserted into centre comes out clean. Much depends on your oven. Allow cake to cool in pan and turn out carefully onto cooling rack. Cake is a little crumbly and delicate.
Serve with citrus curd, whipped cream or creme fraiche.
Add the fine zest to the sugar in a saucepan and mix well with a fork to release the volatile oils. Add juice and turn heat to medium. Allow the sugar to dissolve, stirring.
Lower the heat to the lowest setting and keep a whisk close by. Add the eggs one at a time, whisking constantly to keep the sauce smooth. Keep whisking for 10 minutes. You can turn the heat up a little once you note that no curdling has taken place. The curd should thicken after 10 minutes.
Add butter, turn heat off and whisk until fully blended. Strain through a sieve and leave to cool. Curd will thicken even further.
To make the whip beat the cooled curd with a whisk to loosen. Fold in 2 parts cream to 1 part curd. Mix gently. Serve over the citrus almond cake, vanilla sponge or atop scones.
Recipe provided by Ishay Govender-Ypma, selected by Mail & Guardian as one of the Top Young South Africans in 2014 for contributions to media. She is a food and travel writer and recipe developer based in Cape Town. She crafts short stories on social media and longer ones in print and on the web: www.foodandthefabulous.com.
Find her on Twitter and Instagram: @Foodandthefab.