In the depths of January, when the days are short and the weather often gloomy, a burst of brightness in the form of a homemade cake can be a true delight. Benjamina Ebuehi, a celebrated baker and author, has crafted a recipe that perfectly captures this seasonal need for cheer with her citrus and almond cake. This richly textured loaf offers a zingy flavour profile that cuts through the winter chill, making it an ideal accompaniment to a warm cup of tea or coffee.
A Creative Use for Festive Leftovers
One of the standout features of this recipe is its ingenious use of marzipan, a common leftover from the festive season. Instead of letting it go to waste, Ebuehi incorporates it into the cake batter, blitzing it with butter to create a plush, moist texture. This not only reduces food waste but also infuses the cake with a cosy, almond flavour that evokes the warmth of holiday baking.
Effortless Preparation with a Food Processor
The beauty of this citrus and almond cake lies in its simplicity and speed. By utilising a food processor, the entire batter comes together in just minutes. This makes it accessible for bakers of all skill levels, from novices to experts, who are looking for a quick yet impressive treat. The method involves pulsing ingredients in stages, ensuring a smooth and well-combined mixture without overworking the batter.
Detailed Recipe Instructions
To recreate Benjamina Ebuehi's citrus and almond cake at home, follow these step-by-step instructions. The recipe yields a loaf that serves eight to ten people, perfect for sharing with family or friends during a cosy gathering.
Ingredients List
- 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 finish: 100g icing sugar and 40g toasted flaked almonds
Preparation and Baking Steps
- Begin by preheating the oven to 180C (160C fan)/350F/gas 4. Grease and line a 2lb loaf tin with baking paper to prevent sticking.
- In a food processor, combine the softened butter and marzipan. Blitz until the mixture is smooth and well incorporated.
- Add the caster sugar along with the finely grated zest of the orange and lemon. Give the mix a quick pulse to combine.
- Next, add the eggs and pulse again until they are fully integrated into the batter.
- Tip in the dry ingredients: plain flour, ground almonds, fine sea salt, and baking powder. Pulse just until a smooth batter forms, being careful not to overmix.
- Mix in the orange juice, reserving two tablespoons for the icing, and the plain yoghurt until everything is thoroughly combined.
- Pour the batter into the prepared loaf tin and bake for 45 to 55 minutes. The cake is done when a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
Finishing Touches with Citrus Icing
While the cake cools, prepare the icing to add a final layer of zesty sweetness. In a small bowl, mix two tablespoons of orange juice with two tablespoons of lemon juice. 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 the tin, pour the icing over the top and sprinkle with toasted flaked almonds. Leave the icing to set before slicing and serving.
Why This Cake Stands Out
Benjamina Ebuehi's citrus and almond cake is more than just a dessert; it's a seasonal celebration that brings together vibrant flavours and practical baking techniques. The combination of citrus zests and juices provides a refreshing tang that balances the richness of the almond and marzipan, creating a harmonious taste experience. This recipe not only offers a delicious treat but also encourages sustainable practices by making use of leftover ingredients, aligning with modern trends in home cooking.
Whether you're looking to brighten up a January afternoon or simply enjoy a slice of something special, this cake delivers on both flavour and ease. Its moist texture and zingy finish make it a versatile option for any occasion, from casual snacks to more formal tea times. By following Ebuehi's guidance, bakers can achieve a professional-quality result that is sure to impress.
