- place your citrus fruit (organic, if possible because you’re including the skin/peel) in a large pot, cover with enough water so that they float and boil for 60 minutes (start counting when the water starts bubbling & boiling)
note : add more water after 30 minutes if too much water evaporates and the fruit no longer float … smaller fruit will be ready in 55-60 minutes, larger thicker-skinned fruit in 70-75 minutes
- remove the fruits from the water, let cool completely, slice in half or quarters, remove seeds and purée in a food-processor until smooth
note : every winter, I boil and prepare citrus fruits purée and store individual containers in the freezer, to use as needed all year long and to save time !
- preheat your oven to 165°C and butter a large cake pan (ideally 25-27 cm diameter and 5 cm high and made of silicone)
note : I only had a 24 cm diameter X 5 cm high silicone mold, so no baking paper or extra flouring needed but I had too much cake batter, so with the extra cake batter I made 4 extra small muffin-sized cakes that took 25 minutes to bake.
- in a mixing bowl, mix eggs with sugar until creamed, then add the citrus purée, vanilla and almond extracts, salt, vodka and mix again, then the almond flour, cornstarch and remix and only at the end and before ready to bake in the oven, add the baking powder and mix well
note : baking powder reacts quickly with acids, so it’s always better to add it in the end when using acidic ingredients such as citrus fruits
- pour cake mixture inside your buttered mold (3/4 full maximum because it will rise an additional 25%) and bake until golden for 50-60 minutes (rotate after 25-30 minutes and test if ready with a wooden toothpick that comes out clean when inserted in the middle)
- remove from the oven and let cool completely before removing from cake mold
- sprinkle with icing sugar when cooled and serve slightly cold or at room temperature.
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