Citrus Almond Sponge Cake Recipes

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CITRUS-ALMOND POUNDCAKE



Citrus-Almond Poundcake image

This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.

Provided by Mark Bittman

Categories     dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
  • Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
  • Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
  • Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams

CITRUS ALMOND CAKE



Citrus Almond Cake image

This is an awesome cake that hold fairly well without getting all weird and dry. It's very light and fluffy--serve it warm with some cracked pepper ice cream. It's also great with fruit compote, fruit or vanilla sauce, a vanilla rum sauce (yum).

Provided by Desree42

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 cup sliced almonds
2/3 cup sugar
4 egg yolks
3 tablespoons whole milk
3/4 teaspoon vanilla
1 pinch salt
2 egg whites
1 lemon, zest of
1 orange, zest of

Steps:

  • In a food processor grind the nuts and 1/3 Celsius of the sugar until fine.
  • In a bowl mix the nut/sugar mixture, milk, egg yolks, vanilla, flour, salt, and zest.
  • Mix until smooth.
  • Beat the egg whites with salt until medium stiff, slowly add the remaining sugar and beat until stiff and glossy.
  • Slowly fold the whites into the batter.
  • Butter and flour cake pan then pour in batter.
  • Bake at 400°F until toothpick comes out clean.
  • Cool pan slightly then unmold and allow to finish cooling prior to serving.

Nutrition Facts : Calories 192.9, Fat 8.1, SaturatedFat 1.3, Cholesterol 95, Sodium 39.3, Carbohydrate 25.5, Fiber 1.6, Sugar 17.7, Protein 5.5

LEMON ALMOND SPONGECAKE



Lemon Almond Spongecake image

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Lemon     Almond     Gourmet     Small Plates

Yield Serves 12

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1/2 cup finely ground blanched almonds
5 large eggs, separated
1 cup sugar
1 1/2 tablespoons freshly grated lemon zest
4 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into 3/4-inch cubes.

CITRUS CORNMEAL CAKE



Citrus Cornmeal Cake image

Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It's sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup lemon yogurt
1/3 cup honey
1/4 cup olive oil
1 large egg, room temperature
2 large egg whites, room temperature
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon grated orange zest
1 can (15 ounces) mandarin oranges, drained
3 tablespoons sliced almonds

Steps:

  • Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 240 calories, Fat 9g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

CITRUS, ALMOND & YOGURT CAKE



Citrus, almond & yogurt cake image

Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 10

165g butter, plus extra for the tin
200g golden caster sugar, plus 2 tbsp
150g self-raising flour
100g ground almonds
3 eggs
75g natural yogurt, plus 2 tbsp
1 large lemon
1 orange
100g icing sugar
15g toasted flaked almonds

Steps:

  • Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
  • Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
  • Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
  • Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
  • Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

CITRUS SPONGE CAKE



Citrus Sponge Cake image

A co-worker brought this into a work luncheon and I begged her for the recipe after tasting it. She drizzled the slices with an orange syrup, but she didn't give me that recipe. I think it could be made by combing 2 tbsp of orange juice with enough powdered sugar to make a drizzable icing.

Provided by Aunt Willie

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 11

3 egg yolks
1 cup sugar, divided
2 teaspoons hot water
1/2 cup orange juice, room temp
1 1/4 teaspoons vanilla extract
3/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
1 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
6 egg whites

Steps:

  • Preheat oven to 350 degrees.
  • Beat egg yolks until slightly thickened.
  • Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
  • Blend in orange juice, vanilla, orange and lemon peels.
  • Sift together cake flour, baking powder and salt.
  • Add to wet ingredients.
  • In a separate bowl, beat egg whites until soft peaks form.
  • Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
  • Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
  • Spoon into an ungreased 10 inch tube pan.
  • Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
  • Immediately invert pan and cool.

Nutrition Facts : Calories 1844.2, Fat 14.5, SaturatedFat 4.7, Cholesterol 566.4, Sodium 1392, Carbohydrate 378.8, Fiber 4, Sugar 213.2, Protein 46.6

ALMOND SPONGE CAKE FOR STONE-FRUIT TRIFLE WITH LEMON MOUSSE



Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse image

This light, moist sponge cake is simple to make. The subtle almond flavor complements our Stone-Fruit Trifle with Lemon Mousse nicely.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h25m

Yield Makes one 9-inch cake

Number Of Ingredients 7

1/2 cup almonds (2 1/2 ounces)
1/2 cup all-purpose flour, plus more for pan
Salt
Unsalted butter, for pan
4 large eggs, separated
3/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees. Arrange almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Transfer sheet to a wire rack, and let cool.
  • Reduce oven temperature to 350 degrees. Pulse almonds in a food processor until coarsely ground. Add flour and 1/2 teaspoon salt; continue to pulse until finely ground.
  • Butter a 9-inch round cake pan, and dust with flour, tapping out excess. Combine yolks, 1/2 cup sugar, and the vanilla in a large bowl. Whisk until pale and fluffy, about 2 minutes.
  • Whisk whites with a mixer on medium speed until soft peaks form. Raise speed to high, and gradually add remaining 1/4 cup sugar. Beat until stiff, glossy peaks form, about 4 minutes.
  • Fold egg-white mixture into yolk mixture. Working in 3 additions, fold in almond-flour mixture. Pour batter into prepared pan, and smooth top using an offset spatula.
  • Bake until cake is deep gold and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer pan to wire rack, and let cool for 30 minutes. Turn out cake from pan, and let cool completely. Halve cake crosswise, and cut each into quarters to use for trifle.

STICKY CITRUS SPONGE CAKE



Sticky citrus sponge cake image

A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge

Provided by Sara Buenfeld

Categories     Dessert, Treat

Time 1h10m

Yield Cuts into 10

Number Of Ingredients 8

4 medium oranges
6 tbsp golden syrup , plus extra to serve, optional
200g butter , at room temperature, plus extra for greasing
200g soft brown sugar
200g self-raising flour
1 tsp baking powder
100g ground almond
4 large eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
  • Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
  • Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
  • Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium

CITRUS-ALMOND SPONGE CAKE



Citrus-Almond Sponge Cake image

Categories     Cake     Dessert     Side     Bake     Almond     Pastry

Yield serves 8 to 9

Number Of Ingredients 26

For the Margarita Semifreddo
1/4 cup (110g) gold tequila
1/2 cup Cointreau
2 1/2 teaspoons (15g) Simple Syrup (page 184)
2 tablespoons (4g) fresh lime juice
Grated zest of 1 lime
1 teaspoon powdered gelatin (or 4.5g sheet gelatin; see page 276)
1 large egg
2 large egg yolks
1/3 cup plus 2 tablespoons (90g) sugar
1 cup (240g) heavy cream
For the Sponge Cake
1/4 cup (50g) sugar
Grated zest of half an orange
Grated zest of half a lemon
1/2 vanilla bean, split and scraped
1/2 cup (50g) almond flour
2 teaspoons (5g) cornstarch
1/2 teaspoon (2g) salt
1 extra-large egg
1 extra-large egg yolk
To Serve
Grated zest of half an orange
About 1/4 cup (50g) sugar
Candied Kumquats (page 258)
Candied Lemon Zest (page 258)

Steps:

  • For the Margarita Semifreddo
  • Put twenty 2 x 2-inch ring molds on a tray and put them in the freezer at least 1 hour before you start to make the semifreddo.
  • Stir the tequila, Cointreau, simple syrup, and lime juice and zest together to make the margarita base. Measure 2/3 cup (drink the rest).
  • Pour about 3 tablespoons of the margarita base into a small glass bowl and sprinkle the gelatin over the surface. Let sit for about 1 minute, then microwave for 45 seconds or heat gently in a small saucepan until melted.
  • Put the egg, egg yolks, and sugar in the bowl of a standing mixer. Set the bowl over a saucepan of simmering water-make sure the bottom of the bowl doesn't touch the water-and whisk until the sugar is melted and the mixture is hot. Whisk in the gelatin.
  • Move the bowl to the standing mixer fitted with the whisk and whisk at medium-high speed until the mixture is pale and light and the sides of the bowl are cool.
  • In a separate bowl, whip the cream to medium peaks.
  • Fold about half of the remaining margarita base into the eggs. Fold in half the cream, then repeat, folding in the remaining base and the cream, gently but thoroughly.
  • Fill a pastry bag and pipe the semifreddo into the ring molds (see Note), leaving about 1/3 inch of headroom. Cover with plastic wrap and freeze for at least 2 hours before serving.
  • For the Sponge Cake
  • Heat the oven to 375°F or 350°F on convection. Spray eight to nine 1-ounce aluminum timbale molds with cooking spray and coat them with sugar (vanilla sugar, page 185, would be best). Set the molds on a baking sheet.
  • In a small bowl, rub the sugar, orange and lemon zests, and vanilla seeds (rinse, dry, and save the pod for another use) together with your fingers.
  • Whisk the almond flour, cornstarch, and salt together.
  • Put the egg and egg yolk in the bowl of a standing mixer fitted with the whisk. Whisk at medium speed until frothy. Add the sugar mixture and beat at medium-high speed until light and doubled in volume. Add the dry ingredients gradually, scraping the sides of the bowl as needed. Increase the speed to high and beat until the batter regains its original volume, about 3 minutes. You can prepare the batter about 2 hours in advance. Cover the bowl with plastic wrap and refrigerate it right away.
  • If you've made the batter in advance, whisk it again on high speed for about a minute. Fill a pastry bag and pipe the batter into the molds, filling them about two-thirds full. Bake until puffed, golden, and firm, about 11 minutes. Rotate the pan halfway through baking.
  • Unmold the cakes right away. You'll need to nudge them out of the molds with a small knife. Serve them warm.
  • To Serve
  • Mix the orange zest and sugar together in a small bowl. Dip the tops of the warm sponge cakes into the sugar and set them on small plates. Garnish with the candied kumquats and lemon zest. Unmold the margarita semifreddos by rubbing each mold briskly between your palms and then pushing the semifreddo out of the mold. Add them to the plates.

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2021-06-29 Steps 7-8: Once combined, start to incorporate the yogurt and the lemon juice. Beat until everything is combined. Steps 9-10: Slowly beat in the olive oil to make sure it mixes fully into the batter. When everything is homogenous, start to fold in the flour mixture using a rubber spatula. Steps 11-12: Fold until everything is evenly mixed and ...
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ALMOND SPONGE CAKE WITH LEMON CURD - THE CANDIDA DIET
In a medium bowl, beat egg whites until stiff peaks form, set aside. In a small bowl whisk egg yolks, yogurt, stevia, alcohol free vanilla and lemon zest, set aside. In a large bowl, add almond flour, then add egg whites and egg yolk mixture, fold gently to combine. Pour the cake mixture into prepared pan and bake for 20 to 25 minutes, until ...
From thecandidadiet.com


10 BEST SPONGE CAKE GROUND ALMONDS RECIPES | YUMMLY
2022-05-16 Strawberry Coconut Sponge Cake [Vegan, Gluten-Free] One Green Planet. buckwheat flour, arrowroot, maple syrup, sea salt, ground almonds and 13 more.
From yummly.com


LEMON ALMOND SPONGE CAKE | KOSHER AND JEWISH RECIPES
Add almonds, lemon zest and lemon juice and beat for 1 more minute until well combined. Gently stir in matzo cake meal and potato starch. Add egg white mixture and gently stir until well combined. Spread batter into ungreased, 10-inch tube pan. Bake for 50 minutes to 1 hour or until golden. Invert cake onto wire rack and allow to cool in pan ...
From thejewishkitchen.com


ALMOND LEMON CAKE RECIPE - FOOD NEWS
2. In a large bowl, whisk together the sugar and citrus zest. Add the yogurt, oil, eggs, vanilla extract and almond extract (optional) and whisk until combined. Dec 6, 2020 - Birthday cake as it was meant to be: golden vanilla cake with rich chocolate buttercream icing. Passover lemon almond sponge cake with warm lemon […]
From foodnewsnews.com


CITRUS ALMOND LOAF CAKE - KITCHEN FUN WITH MY 3 SONS
2021-04-18 Instructions. Preheat oven to 350 degrees and spray a 9x5 loaf pan with pam baking spray. Using a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until combined. Using a large bowl with a hand mixer, beat together the canola oil, eggs, milk, and lemon juice until combined.
From kitchenfunwithmy3sons.com


GLUTEN FREE LEMON SPONGE CAKE - THERESCIPES.INFO
For this gluten-free lemon cake, the description 'moist' is actually not enough. In fact, is really extremely moist and still slightly moist inside. Just the way I love sponge cake! Hello Friends, Today we solve a big problem I have so far. I have been somewhat disappointed by a lot of gluten-free recipes so far. For one reason, they are often ...
From therecipes.info


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