Today we are going to make this deliciously moist Fat FREE, Gluten
FREE, Dairy FREE Citrus cake.
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.
Time now to make the cake.
Preheat your oven to 180˚c
Break the eggs into your mixing bowl and whip until creamy.
While beating gradually add your sugar. Keep beating until the mixture
is thick creamy and pale.
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.
Now onto the syrup.
Thinly slice your fruit.
Combine the sugar and water in a saucepan. Slowly dissolve the sugar
over a low to medium heat.
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.
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.