Tangelo Almond Cake
Nadia Lim’s tangelo almond cake is moist and delightfully zingy – just like an orange cake but with some extra va-va-voom!
Tangelo almond cake
1t baking powder
150g ground almonds
1/4c olive oil
2 tangelos, sliced into rounds, any seeds removed
Put the whole tangelos into a small saucepan, cover with water and simmer for 30 minutes until soft, then drain. Blitz boiled tangelos in a food processor until finely chopped and pulpy.
Preheat oven to 160C. Grease and line the base of a 23cm springform tin.
Using an electric beater, beat the eggs until foamy, then slowly add the sugar, beating for 6-8 minutes until thick and pale yellow. Sift in flour and baking powder and mix, adding the tangelo pulp, almonds and oil.
Pour into tin and bake for 50-55 minutes or until golden and a skewer comes out clean.
When the cake comes out of the oven, simmer the honey, water and tangelo slices for 5 minutes until syrupy. Remove warm cake from the tin and place on a serving plate. Arrange the tangelo slices on top and pour over the syrup.
Serve with a 50/50 blend of Greek yoghurt and whipped cream.