This cake is awesome…!!!
Tangelo and Almond Syrup Cake Recipe!
It is moist, with a hint of citrus flavour and it is covered with a sweet
drizzle of syrup….and tastes wonderful!
I haven’t really tried tangelos before and recently they were at my local fruit shop and I thought I would try one.
When I got home, I peeled one and indulged… tangelos are sweet with out being too
overpowering like oranges.
overpowering like oranges.
Of course, I went back to the fruit shop and stocked up.
Having so many tangelos I decided to try using them in a recipe that I have been cooking for ages and using the tangelos as the flavour.
Yes, the cake turned out- a crispy top with a soft ‘pudding like’ centre.
In my home in went within 5 minutes and yes… I made another one the next day !!!
I did do a little bit of a search about Tangelos….
Tangelo and Almond Syrup Cake... Gluten Free!!!!!
Prep time
Cook time
Total time
Ingredients
- 120g butter
- 2½ cups almond meal
- ½ cup of Self Raising gluten free flour
- juice of 2 tangelos
- juice of ½ lemon1 tsp vanilla extract
- 4 eggs
- 1 cup castor sugar
- ¼ cup plain yoghurt
- 1 tsp bicarbonate of soda
- Tangelo Syrup
- Juice of 1 tangelo
- ½ cup castor sugar
Instructions
- Preheat your oven to 180°C and line the base of a ring pan with baking paper.
- Place the butter and sugar in the bowl and using a hand electric mixer beat on high until creamy and fluffy.
- Add the eggs, one at a time, beating after each addition until the mixture is fully mixed.
- Dissolve the bicarbonate of soda in the plain yoghurt and add to the butter mixture, along with the Tangelo, lemon juice and vanilla extract.
- Beat on a slow speed to ensure all ingredients are mixed.
- Finally, using a spatula, gently fold through the almond meal and self raising gluten free flour so that you end up with an even, wet batter.
- Pour into the ring tin and bake for 45 minutes, or until a cake skewer comes out clean.
.
This cake is fantastic without the syrup too.
If you don’t like the syrup or anything a little sweet, you can simply dust the cake with icing sugar!
The syrup is easy!
The syrup is easy!Simply add 1/2 cup of sugar and the juice of one tangelo to a saucepan (you can add a little of the pulp too) and bring to the boil for about 10 to 15 minutes- or until it is of syrup consistency.
Drizzle over the cake and you can served immediately (like we do..)
or you can wait for the syrup to seep through the cake.
Both ways are delicious!
This Tangelo and Almond Syrup Cake recipe is our new ‘go to’ recipe when we are invited out to friends for tea… and maybe when my teenage boys are just needing a little bit of ‘baking love’
(…maybe their mum as well 🙂
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Se ve delicioso y además sin gluten. Me encanta. Saludos
Thanks Maria! 🙂
Yummy! This looks great and being gluten-free is fab since our family do not eat gluten with my daughter being a coeliac! I am glad I have found your blog via #tastytuesdays. Looks like you have some fab recipes here!
I hope you and your family enjoy this cake too Vicki! Thanks for visiting! 🙂
Oh this looks like a real treat. Love your photos too! So lovely. Great recipe! #tastytuesdays
Thanks Jenny for stopping by and thanks for the compliment about my photos…I am still learning ! 🙂
Oh my gosh this is cake porn, absolutely delicious, love yoghurt in cake too! Thanks for linking up to #tastytuesdays
This cake IS really delicious and the best part is….when you take a mouthful. Hope you enjoy making it too!
Sounds lovely and citrussy! Love drizzle cakes! #tastytuesdays
Thanks for stopping by Stacey!. I too looooove drizzle cakes!!!