Linda van Eeden
Moist Naartjie Cake
For the cake:
225g of caster sugar
200g of ground almonds...
2 tablespoons of plain flour
2 teaspoons of baking powder
150ml sunflower oil
4 large eggs, beaten
zest and juice of 4 naartjies or satsumas
For the syrup:
juice of 1 naartjie or satsuma
200g of caster sugar
2 tablespoons of water
• Preheat the oven to 180*c
• Grease and line a 24cm round cake tin (remember to use sunflower oil or lactose free butter to keep it lactose free, I used Pure Dairy Free Sunflower Spread)
• Mix together the caster sugar, ground almonds, flour and baking powder
• Beat in the eggs and then gently stir in the sunflower oil. You need to do this slowly because the oil tends to slosh around a bit and you don’t want to get yourself in a mess!
• Zest and juice the naartjies or satsumas and stir this in to the cake mix.
• Pour the mixture into the cake tin. Be careful because the mixture is very wet. I put a baking tray on the bottom of the oven to catch drips if any of the mixture seeped out of my loose bottom cake tin
• Bake the cake in the oven for about 30 minutes when it should be golden brown and firm-ish on top
• Set the cake aside to cool
Once the cake is cool make the syrup
• In a saucepan heat the sugar, naartjie or satsuma juice and water until all the sugar has disolved
• prick the top of the cake with a knife to create tiny holes for the syrup to go into the cake
• Slowly pour the syrup over the cake, stopping when it begins to spill over the edge. You can let the first layer of syrup partially set before adding some more. I got in a sticky mess doing this but it’s worth it!
For the cake:
225g of caster sugar
200g of ground almonds...
2 tablespoons of plain flour
2 teaspoons of baking powder
150ml sunflower oil
4 large eggs, beaten
zest and juice of 4 naartjies or satsumas
For the syrup:
juice of 1 naartjie or satsuma
200g of caster sugar
2 tablespoons of water
• Preheat the oven to 180*c
• Grease and line a 24cm round cake tin (remember to use sunflower oil or lactose free butter to keep it lactose free, I used Pure Dairy Free Sunflower Spread)
• Mix together the caster sugar, ground almonds, flour and baking powder
• Beat in the eggs and then gently stir in the sunflower oil. You need to do this slowly because the oil tends to slosh around a bit and you don’t want to get yourself in a mess!
• Zest and juice the naartjies or satsumas and stir this in to the cake mix.
• Pour the mixture into the cake tin. Be careful because the mixture is very wet. I put a baking tray on the bottom of the oven to catch drips if any of the mixture seeped out of my loose bottom cake tin
• Bake the cake in the oven for about 30 minutes when it should be golden brown and firm-ish on top
• Set the cake aside to cool
Once the cake is cool make the syrup
• In a saucepan heat the sugar, naartjie or satsuma juice and water until all the sugar has disolved
• prick the top of the cake with a knife to create tiny holes for the syrup to go into the cake
• Slowly pour the syrup over the cake, stopping when it begins to spill over the edge. You can let the first layer of syrup partially set before adding some more. I got in a sticky mess doing this but it’s worth it!
