Citrus Basil Almond Cake

This naturally gluten-free Citrus Basil Almond Cake is made with whole simmered oranges and limes, fresh basil and almond meal for a beautifully moist, tender crumb and vibrant citrus flavour. Whipped eggs provide a light texture, while the whole citrus purée delivers natural pectin and aromatic oils that keep the cake fresh for days. Finished with a glossy apricot glaze and crunchy pistachios, it's an elegant cake that's perfect for afternoon tea, entertaining or any special occasion.

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Prep Time 1

Cook Time 2 30

Total Time 1 2 30

Servings: 10 people

Course: Dessert

Cuisine: Baking

Ingredients Equipment Method Video Notes

Ingredients

Citrus Puree

2 Medium oranges
4 Limes
1 Bunch Basil
700 g Water

Batter

15 g Baking powder
310 g Almond meal
310 Castor Sugar
370 g Citrus Puree Note 1
400 g eggs Note 2

Apricot jam

300 g Apricot jam Note 3
150 g Water

Pistachios

75 g Pistachios

Equipment

1 stove
1 Medium Saucepan
1 knife
1 Scissors
1 chopping board
1 Food processor
2 Medium Bowl
1 Stand Mixer
1 Stand Mixer whisk attachment or hand whisk
1 Oven
1 Oven tray
1 Small sauce pan
1 pastry brush for glazing
1 22 cm Spring form cake tin
1 Thermometer or Skewer
1 Bowl scraper
1 Spoon

Method

Citrus Puree

Add whole fruit to a saucepan fill with water to just cover the fruit.
Turn on the flame and bring to the boil. Lower and simmer for 1.5hours.
Drain and Cool and cut into quarters and puree with the basil leaves

Batter

Whisk the eggs and sugar until thick (don’t over whip )
Add the citrus puree and all the dry mix and combine

Baking

Set the oven 160C
Oil and Line a tin 22 cm with baking paper both bottom and sides
Add in the batter to the tin
Bake 55 mins until it reaches 85℃ or the skewer comes out clean
Cool Completely
Turn out of the tin

Apricot jam

Mix together the jam and water and add to the stove on a slow simmer until it is liquid.
Lightly brush the cake top and sides with the jam

Pistachios

Lightly roast the pistachios and chop roughly
Top the cake top around the sides with the roughly chopped pistachios

Video

Notes

Recipe Notes

1 – Citrus Purée

After simmering and blending the oranges, limes and basil, the purée should weigh 350–400 g. Use only this amount in the batter. Adding more purée will increase the moisture content too much, resulting in a cake that is dense, heavy and potentially soggy in the centre.

2 – Weigh Your Eggs

For consistent results, always weigh your eggs. This recipe has been developed using 70 g eggs (including the shell). Egg size affects the cake's structure, moisture and rise, so weighing your eggs will produce more reliable results.

3 – Apricot Glaze

For the best finish, use a thick European-style apricot jam. Bonne Maman Apricot Preserves or D'arbo Apricot Fruit Spread both produce a beautiful glossy glaze with excellent flavour and the perfect consistency for brushing over the cake.

Note 4 – Whisk the Eggs Carefully

Whisk the eggs and sugar until they are pale, thick and at ribbon stage, but avoid over-whisking. Over-whipped eggs become dry and unstable, making them more likely to collapse when the citrus purée and almond meal are folded in. A hand whisk or stand mixer on medium speed makes it easier to achieve the correct consistency.

Note 5 – Rest the Cake Overnight

For the very best flavour and texture, bake the cake a day ahead. Once completely cool, cover it well and leave it overnight at room temperature. This resting time allows the citrus, basil and almond flavours to meld together while the natural pectin and almond oils help retain moisture, resulting in a cake that is even more fragrant, tender and delicious the following day.