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Citrus-and-almond sheet cake

1 hour

Citrus-and-almond sheet cake

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

450 g butter, softened
400 g caster sugar
8 free-range eggs
460 g almond flour
2 T almond extract
3 T orange essence
2 oranges, zested
3 T Woolworths lime-and-coconut-flavoured syrup
dill, to decorate
Jelly Tots, to decorate
toasted flaked almonds, to decorate
citrus wedges, to decorate

For the icing:

400 g butter, softened
1 x 385 g can condensed milk
1 T orange zest

Method

1. Preheat the oven to 180°C. Line an approximately 28 x 20 cm baking tray with baking paper.

2. Beat the butter and sugar together until pale. Beat in the eggs one at a time, then fold in the remaining ingredients except the syrup.

3. Pour the batter into the tray and bake for 50 minutes, or until a skewer comes out clean. Brush over the syrup, then allow to cool and remove from the tray.

4. To make the icing, beat the butter until pale, then slowly add the condensed milk and beat until creamy. Beat in the orange zest. Roughly ice the cake and decorate.

Find more citrus recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi

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Broken handkerchief pasta

Classic chakalaka

Vanilla panna cotta

Beer-box (braai) platter

Saadiyah’s chocolate cake

Baked chicken and ‘nduja

Citrus pavlova

Pap and eggs

ClemenGold crème caramel

Baked onion with maple glaze

Clay-baked honey cake

Citrus-and-almond sheet cake

Citrus-and-almond sheet cake

Ingredients

Method