As sunny days go by, I thought you might interested by a divine citrus cake!
You know how sometimes you get to listen to one song over and over without getting tired of it? Well, that’s kind of what happens to me all the time, but with baking! To be more precise, that means I had a ‘scone period’ (lots of scones’ recipes here) when I could create and bake a scone per day, then loads of brioches–here‘s a great recipe of Cinnamon Rolls {For Two}–for weeks, and now, I am totally into Cakes for Breakfast.
Don’t be confused though, even if you can obviously have cake for breakfast, (like healthy options or even not), I have breakfast very, like very, late in the day.So my breakfast cake turn out to be ‘snack cakes’ or ‘Teatime cakes’. Isn’t great? 🙂
Anyway, I also recently discovered polenta cakes, that are usually made with both polenta and almond flour, and I’ve just been hooked since.
I turned my back on cakes for some time, because they just didn’t have what I was looking for. Of course, I was glad to make beautiful cakes like my fraisier, but that’s not really my thing. No, I don’t love fluffy and light cakes, even if I do enjoy making them for my family and friends. What I do like, are dense, gritty, almondy cakes. I’ve found ‘the one’ cake in this one. Like it’s said, it’s when you don’t look for something that you find it, right?
What To Know About These Citrus Cakes
Super easy to make
Full of sunny flavors: lemon and orange
Almond and polenta/no flour: gluten-free
Amazing topping: fresh and light
How To Make Them
o Mix room temperature butter with sugar (I tried with vegan butter, it’s great as well)
o Add one egg, 1 tablespoon lemon juice and vanilla if you like
o Mix the almond meal, polenta, baking powder and salt and add them
o Add in some candied lemon and orange
o Bake for about 20 minutes!
And that’s it! If you want to make the delicious white topping, you will:
o Beat some yogurt and orange jam on medium speed
o Add some confectioner’s sugar and then heavy cream
o Beat on high until it’s an airy and pillowy consistency!
I hope you’ll enjoy this cake as much as I do, because it is dreamy…Happy Baking!
Citrus Cake {For Two & Gluten-Free}
Citrussy, easy and tasty: here are the key words for this recipe!
Ingredients
For the cake:
- 76 g room temperature butter 1/3 cup
- 75 g granulated sugar 1 cup + 2 tbsp
- 1 tbsp lemon juice
- 1 egg
- 1 tsp vanilla extract
- 90 g almond meal -ground almonds- 3/4 cup
- 35 g polenta 3 tbsp + 1 tsp
- 1 pinch salt
- 1 tbsp candied peel (lemon and orange) about 15 gr
For the topping: -optional-
- 1/2 yogurt 50 g
- 1 tbsp marmelade -or orange jam-
- 1 tbsp confectioner's sugar
- 50 g heavy cream 3-4 tbsp
Instructions
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Preheat your oven at 350°F (180°C) and grease two mini cake pans -about 4-inch-.
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With a hand or stand mixer fitted with the paddle attachment, cream the room temperature butter with the sugar.
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Add the egg, lemon juice and vanilla and mix until a smooth consistency. It can be a little curdle, that's totally okay a this point.
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Mix the almond flour, polenta and baking powder and salt.
Add to the bowl and mix with a spatula or with your hand-mixer off (that works great!).
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Add the candied peel and mix just until incorporated.
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Fill your cake pans and bake for about 16-20 minutes or until a toothpick inserted in the center comes out clean. *Meanwhile you can make the topping*
Let the cake cool at least for 15 minutes before adding the topping.
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For the topping:
Whisk the yogurt, jam and confectioner's sugar until just combined. Add the heavy cream and whisk on full speed for a couple of minutes.
You can keep in the fridge before using. It stays fresh for one day.