Food with JP – Passion Flourless cake
By Jp Kennedy
This is a brand new recipe I am sharing with you this week. It comes from one of my favourite Irish Chef’s new cook book – Clodagh’s Suppers. I made this over the bank holiday weekend and it went down a storm. It’s deliciously light and moist with beautiful citrus flavours and with a hint of spice – all of which are some of my favourite flavours! This is a flourless cake, ground almonds and stale breadcrumbs are used instead. When the cake is baked you adorn it with a simply delicious citrus syrup that you make while the cake is baking.
As our summer is quite late in arriving, I think this cake will bring a much-needed burst of sunshine!
Ingredients:
- 100g ground almonds
- 100g chopped pistachio nuts
- 4 eggs
- 1 teaspoon baking powder
- 150g caster sugar
- 50g of slightly stale white breadcrumbs
- 125ml sunflower oil, plus a little extra for greasing your cake tin
- 200ml natural yoghurt
- Grated zest of 1 orange
- Grated zest of 1 lemon
Citrus Syrup
- Juice of 1 orange
- Juice of 1 lemon
- 100g granulated sugar
- 1 cinnamon stick
- 1 star anise
To Decorate:
- 50g chopped pistachio nuts
- Grated zest of 1 orange
Method:
1. Preheat your oven to 190 degrees and oil a 20cm round cake tin, and lightly dust with plain flour
2. Add the dry ingredients, ground almonds, breadcrumbs, pistachios and baking powder into a large bowl and mix together
3. In a separate bowl, whisk together the eggs and caster sugar. Once pale and yellow, pour in the sunflower oil, followed by the yoghurt, ensuring to whisk constantly
4. Add the wet ingredients to the dry and mix well together then stir in the orange and lemon zest
5. Pour the cake batter into the prepared tin and bake for 45 minutes to 1 hour until the cake is nice and golden brown
6. To make the syrup, add all of the ingredients into a saucepan and bring gently to a boil, stirring to ensure the sugar fully dissolves. Simmer for around 10 minutes until the syrup thickens
7. When your cake is cooked remove from the oven and allow to cool for about 5 minutes before turning out onto a serving plate. Pierce with a toothpick or metal skewer several times, then spoon the hot syrup evenly all over the top of the cake to allow the syrup to run into the holes. Then leave the cake to cool completely
8. Sprinkle with roughly chopped pistachios and orange zest to decorate, and serve with a dollop of natural yoghurt
