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Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
Gluten Free Almond and Citrus Cake
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Gluten Free Almond and Citrus Cake

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This is a deliciously moist gluten free, dairy free and fat free teatime treat. To get a printable version of the cake please visit my recipe blog. Most of all enjoy it!

This is a deliciously moist gluten free, dairy free and fat free teatime treat. To get a printable version of the cake please visit my recipe blog. Most of all enjoy it!

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  • 1. Citrus Cake www.chefinthebush.com
  • 2. Today we are going to make this deliciously moist Fat FREE, Gluten FREE, Dairy FREE Citrus cake.
  • 3. Step One To make the citrus pulp. Place whole fruit skin and all in a saucepan, in this example we have used naartjies. Cover the fruit with water and bring the mixture to the boil . Allow it to simmer for about 60-90 minutes, keep topping up the water if necessary. Cool and blend in your food processor until it becomes a fairly smooth pulp.
  • 4. Step Two Time now to make the cake. Preheat your oven to 180˚c Break the eggs into your mixing bowl and whip until creamy.
  • 5. While beating gradually add your sugar. Keep beating until the mixture is thick creamy and pale.
  • 6. Add the remaining ingredients to the mixture.
  • 7. Using a wooden spoon gently fold the ingredients in to the mixture until completely mixed through.
  • 8. Pour the batter into a lined, sprayed cake tin.
  • 9. Place the cake into a pre-heated oven.
  • 10. Leave the cake to bake for about 30min then carefully, without removing the cake from the oven, cover it loosely with tin foil. This stops the cake from burning. Bake it for another 30 min, then remove it and leave to completely cool before taking it out of the cake tin.
  • 11. Step Three Now onto the syrup. Thinly slice your fruit.
  • 12. Combine the sugar and water in a saucepan. Slowly dissolve the sugar over a low to medium heat.
  • 13. Once the sugar has dissolved add your sliced fruit and turn up the heat. Let the fruit boil until it is soft. Do not stir this mixture.
  • 14. Step Four Time to put the whole yummy cake together. Take your fruit out of the syrup mixture and keep it to one side. Spoon the warm syrup over the cake.
  • 15. Decorate the cake with the fruit.
  • 16. Serve as is for tea time or add a dollop of whipped cream for a delicious dessert.
  • 17. This recipe was brought to you by Chef In The Bush. To get the printable version please visit... www.chefinthebush.com

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