Citrus and Almond Cake: A Bright Spot in Winter's Doldrums
As January sets in, many of us are searching for a flavor boost to shake off the winter blues. For Benjamina Ebuehi, there's no better solution than her recipe for citrus and almond cake, which harnesses the warmth of marzipan and the zing of citrus fruits to create a cosy treat.
Ebuehi begins by blitzing unsalted butter and marzipan into a smooth paste in her food processor. The resulting batter is then mixed with caster sugar, grated zest and juice from oranges and lemons, eggs, flour, ground almonds, sea salt, baking powder, and yoghurt. This cake has all the hallmarks of a proper dessert: it's moist, rich, and packed with the comforting flavors of marzipan.
What sets this recipe apart is its convenience – everything comes together in just 10 minutes of prep work, thanks to Ebuehi's clever use of a food processor. And as the cake bakes for about an hour and ten minutes, the aroma of baking citrus wafts through the kitchen, teasing taste buds and tempting even the most iron-pumping among us.
Once the cake is done, it needs only a drizzle of icing sugar to bring out its true colors – in this case, the deep oranges and yellows that evoke images of sun-kissed summer afternoons. A sprinkle of toasted flaked almonds adds texture and visual appeal, leaving no doubt about Ebuehi's intention: this cake is more than just a dessert – it's an antidote to winter's dark blues.
With its elegant simplicity, this citrus and almond cake has all the ingredients for success. Whether you're celebrating a special occasion or simply seeking comfort from a busy day, Benjamina Ebuehi's recipe has one final trick up its sleeve: it's ready in under two hours, making it an easy addition to any mealtime routine.
As January sets in, many of us are searching for a flavor boost to shake off the winter blues. For Benjamina Ebuehi, there's no better solution than her recipe for citrus and almond cake, which harnesses the warmth of marzipan and the zing of citrus fruits to create a cosy treat.
Ebuehi begins by blitzing unsalted butter and marzipan into a smooth paste in her food processor. The resulting batter is then mixed with caster sugar, grated zest and juice from oranges and lemons, eggs, flour, ground almonds, sea salt, baking powder, and yoghurt. This cake has all the hallmarks of a proper dessert: it's moist, rich, and packed with the comforting flavors of marzipan.
What sets this recipe apart is its convenience – everything comes together in just 10 minutes of prep work, thanks to Ebuehi's clever use of a food processor. And as the cake bakes for about an hour and ten minutes, the aroma of baking citrus wafts through the kitchen, teasing taste buds and tempting even the most iron-pumping among us.
Once the cake is done, it needs only a drizzle of icing sugar to bring out its true colors – in this case, the deep oranges and yellows that evoke images of sun-kissed summer afternoons. A sprinkle of toasted flaked almonds adds texture and visual appeal, leaving no doubt about Ebuehi's intention: this cake is more than just a dessert – it's an antidote to winter's dark blues.
With its elegant simplicity, this citrus and almond cake has all the ingredients for success. Whether you're celebrating a special occasion or simply seeking comfort from a busy day, Benjamina Ebuehi's recipe has one final trick up its sleeve: it's ready in under two hours, making it an easy addition to any mealtime routine.