In the chill of January, a burst of brightness can be just the thing to lift spirits, especially when it comes in the form of a delicious homemade cake. Benjamina Ebuehi's citrus and almond cake offers exactly that: a zingy, richly textured loaf that's perfect for enjoying with a warm cup of tea. This recipe cleverly uses up any leftover marzipan from the festive season, transforming it into a plush, almond-flavoured treat that's both comforting and refreshing.
Why This Cake Stands Out
This cake is not only a delightful way to welcome the new year but also a practical solution for using up ingredients. The marzipan is blitzed with butter in a food processor, creating a smooth, luxurious base that infuses the entire cake with a cosy almond essence. The addition of fresh orange and lemon zest adds a vibrant citrus kick, balancing the sweetness and making each bite irresistibly zesty.
Quick and Easy Preparation
One of the best features of this recipe is its simplicity. By using a food processor, the batter comes together in just minutes, making it accessible even for novice bakers. The method involves pulsing ingredients in stages, ensuring a smooth and well-combined mixture without overworking it.
Ingredients and Method
For the cake:
- 200g unsalted butter, softened
- 125g marzipan
- 150g caster sugar
- Finely grated zest and juice of 1 orange, plus 2 tbsp extra juice for the icing
- Finely grated zest and juice of 1 lemon
- 3 large eggs
- 220g plain flour
- 50g ground almonds
- ¼ tsp fine sea salt
- 2 tsp baking powder
- 50g plain yoghurt
For the icing:
- 100g icing sugar
- 40g toasted flaked almonds
Begin by preheating the oven to 180C (160C fan)/350F/gas 4. Grease and line a 2lb loaf tin with baking paper to ensure easy removal after baking.
In a food processor, combine the butter and marzipan, blitzing until smooth. Add the sugar and the orange and lemon zest, giving the mixture a quick pulse. Next, incorporate the eggs with another pulse. Tip in the dry ingredients—flour, ground almonds, salt, and baking powder—and pulse just until a smooth batter forms. Finally, mix in the orange juice (reserving two tablespoons for the icing) and the yoghurt until everything is well combined.
Pour the batter into the prepared tin and bake for 45-55 minutes. To check for doneness, insert a skewer into the middle of the cake; it should come out clean. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
Finishing Touches
While the cake cools, prepare the icing by mixing two tablespoons of orange juice with two tablespoons of lemon juice in a small bowl. In a separate bowl, place the icing sugar and gradually add the citrus juice, one tablespoon at a time, until the icing reaches a slightly thick but pourable consistency.
Once the cake has been removed from its tin, pour the icing over the top, allowing it to drizzle down the sides. Sprinkle with toasted flaked almonds for added crunch and visual appeal. Leave the icing to set before slicing and serving, ensuring each piece is as beautiful as it is tasty.
Perfect for Any Occasion
This citrus and almond cake is versatile enough for casual afternoon tea or as a dessert for gatherings. Its moist texture and balanced flavours make it a crowd-pleaser, while the use of seasonal citrus adds a fresh twist that's particularly welcome in the winter months. Whether you're looking to use up leftover marzipan or simply crave a homemade treat, this recipe delivers on both taste and ease.
Explore more delightful baking ideas and recipes to brighten up your kitchen throughout the year.
