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Citrus summer cake (paleo, nut-free)

Citrus Drizzle Cake (Grain-Free, Nut-Free)

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Cake
  • Method: Baking

Description

Bring a little of summer into your kitchen with this incredibly moist and fluffy citrus drizzle cake. Serve with whipped coconut cream or yoghurt and seasonal berries


Scale

Ingredients

170 g / 6 oz butter (half a stick, softened) or 1/3 cup coconut oil for dairy-free
2 eggs (whites only)
3 whole eggs + 1 extra yolk from the above egg
1/3 cup honey
Zest of 1/2 orange
Zest of 1 lemon
Zest of 1/2 lime
2 teaspoons vanilla extract
1/2 cup coconut flour
1/3 cup cassava flour
2 tablespoons orange juice
2 teaspoons baking powder

For the citrus drizzle
2 tablespoons lemon juice
1 tablespoon lime juice
3 tablespoons honey

Garnish
½ cup raspberries
½ cup blackberries
5 strawberries, halved
A few slices of lime/orange/lemon for garnish


Instructions

Preheat the oven to 180 C / 355 F. Line a springform cake tin with parchment/baking paper and grease it lightly with butter or coconut oil.

Soften the butter in a microwave or in the oven, it should be thick cream consistency. Set aside.

Separate the egg whites from the yolk and add to clean, deep bowl with a tiny pinch of salt. Add one of the leftover yolks to another mixing bowl and reserve the second for breakfast.

Whisk the egg whites with an electric mixer until soft peaks form and set aside.

In another bowl, add three whole eggs, softened butter (or coconut oil for a dairy-free version), and the rest of the cake ingredients. Whisk together until well combined and fluffy.

In batches, fold the whipped egg whites into the cake mixture and stir gently to combine.

Transfer the mixture to the cake tin and cut off excess parchment paper if needed. Flatten the top and pop in the oven, middle shelf for 40 minutes at 180 C/355 F.

Remove the cake from the oven and let it cool in the tin for 10 minutes. Remove and transfer to a platter and cool for another 5-10 minutes.

Combine and whisk together the citrus drizzle ingredients. Use a pointy knife to poke a few small holes in the cake. Drizzle the citrus honey mixture all over the cake. Garnish with fruit and berries and serve with whipped coconut or regular cream or with unsweetened yoghurt of choice.


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