Citrus-and-almond sheet cake
12
Easy
30 minutes
1 hour“This moist cake is always a favourite. When you’re ready to serve the cake, ice it or serve slices with dollops of crème fraîche.” – Abigail Donnelly
Ingredients
Method
- 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
Ingredients
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.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi
Hi, I want to make this cake for my birthday on Friday, where on earth do I get coconut & lime syrup. Went to Woolies Cavendish, the don’t have… online shopping it doesn’t come up…HELP!!
Hi, do I have to use almond and orange essence? Can I use a more natural flavour?