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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 - Twisted Citrus

 

Tangelo almond cake

INGREDIENTS
2 tangelos
4 eggs
225g sugar
250g flour
1tsp baking powder
150g ground almonds
1/4 cup olive oil

SYRUP
1/2 cup honey
3/4 cup water
2 tangelos, sliced into rounds, any seeds removed


DIRECTIONS
Put the whole tangelos into a small saucepan, cover with water and simmer for 30 minutes until soft, then drain. Blitz the 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 your 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.

NZ TANGELOS

Perhaps the juiciest of all citrus, the tangelo is a tasty treat that combines all the best features of a mandarin crossed with a grapefruit.

Easy to peel, tangy-sweet, juicy and bursting with flavour, tangelos are of course an excellent source of vitamin C. 

At their best straight out of their skins, they also make fantastic juice and can be used in preserves, desserts, and baking.

And there’s a reason that 95% of New Zealand's tangelo crops are grown right here in Gisborne. It’s because we’re the citrus capital of our wonderful country, so you can be sure that our sun-ripened tangelos will be the tastiest you’ve ever eaten! 

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