We have a tree full of beautiful tangelos. It’s definitely my favourite citrus and goes so well in cakes, butters, salad dressing, infused alcohols and custards.
This cake is not quick to make because of the 2 hours required for boiling and more time for cooling but they can be boiled ahead of time.
- 2 tangelos, washed
- 250 g caster sugar, & extra for dusting
- 6 eggs
- 250 g almond meal
- 1 tsp baking powder
- icing sugar, to serve
- Bring a pot of water to the boil. Simmer tangelos for 2 hours until softened. Drain, allow to cool to room temperature, then puree.
- Preheat the oven to 150°C (fan forced).
Grease and line a 22 cm spring form cake tin with baking paper.
- Beat the eggs and caster until well combined.
- Stir in the baking powder, tangelo puree and almond meal.
- Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin.
- Cut into slices and sprinkle with icing sugar and serve.