Citrus-and-poppy seed almond cake

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This flourless cake is one of the easiest you can bake – you’ll always get a decadently dense and flavoursome result.” – Clement Pedro

Ingredients

8 free-range eggs, separated
1⁄2 t salt
2 lemons, zested and juiced
200 g sugar
4 ClemenGolds, zested (fruit reserved)
2 t vanilla paste
50 g poppy seeds
300 g almond flour
2 t baking powder
2 t butter, melted
50 g flaked almonds
whipped cream, ice cream or plain yoghurt, for serving

Cooking Instructions

1. Preheat the oven to 170°C. In a large mixing bowl, beat the egg whites with the salt and 2 t lemon juice using an electric hand-mixer until soft peaks form.

2. In a separate mixing bowl, beat the egg yolks, half the sugar, the zest, remaining lemon juice, vanilla and poppy seeds. Add the almond flour and baking powder and mix well to combine.

3. Fold the egg whites into the almond mixture making sure they’re evenly incorporated.

4. Grease a 23 cm cake tin, then brush the melted butter around the sides and add the almond flakes, rotating the tin so the almonds stick to the sides of the tin.

5. Halve the ClemenGolds and place in the tin, flat side down, then pour over the cake batter.

6. Place the baking tin on a tray, then bake for 30–35 minutes, or until a skewer comes out clean.

7. Allow the cake to cool slightly, then invert onto a serving plate. Serve with whipped cream, yoghurt or ice cream.

Cook's note: You can substitute the ClemenGold with any citrus you’d prefer, but don’t add more lemon as the cake will be too sour.

Find more citrus recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay