Juicy agrumi cake from the tray
- Total time
- 60 minutes
- Preparation time
- 35 minutes
Directions
Peel the citrus fruit thoroughly and remove the white skin. Cut into approx. 4 cm blocks and then into 0.8 cm thick slices. Puree 300 g, pass the rest through a sieve. Preheat the oven to 175 °C.
Mix the flour, almonds, baking powder, eggs, oil, 120 ml agave syrup, salt, vanilla and puree into a smooth batter. Spread onto a baking tray lined with baking paper and bake for approx. 25 minutes. Then drizzle with 2 tbsp of citrus juice and 2 tbsp of agave syrup. Place the fruit slices tightly on top.
If necessary, top up the juice with water to 250 ml, bring to the boil with the cake glaze and 2 tbsp agave syrup and spread over the cake. Leave to cool for 30 minutes. Sprinkle with mint leaves.
Ingredients
2 oranges
1.5 pink grapefruits
2 blood oranges
2 organic lemons
100 g almonds (ground)
250 g wholemeal spelt flour
1.5 tsp baking powder
1 tsp lemon zest
1 tsp orange zest
3 eggs (size M)
50 ml rapeseed oil
150 ml agave syrup
1 pinch of salt
½ tsp ground vanilla or vanilla pulp
1 packet of cake icing