The citron cake is fragrant, soft, with a tart and strong flavor. Citron has few calories, and this butter-free cake enhances its light taste. With the same ingredients, you can prepare a pound cake or a bundt cake. Additionally, you can replace the citron with another citrus fruit like orange or bergamot. I really enjoyed this very soft dessert, and it was finished quickly.
SEASONALITY of #citron – harvested from October to the end of January.
RECIPES with citron
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: Servings for a round 9.5-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Citron Cake
- 10.5 oz citron (organic or natural)
- 5 tbsps peanut oil (or rice oil)
- 1/3 cup plant-based milk (or cow milk)
- 3 eggs (medium)
- 1 cup sugar
- 2 cups all-purpose flour
- 2 tsps baking powder
- 4 slices citron (thin)
Substitute in the batter
– the citron with some weight of grated apples
– the oil with 100 g of ricotta
Tools
- Chopper
- Electric Whisk
- Cake Pan 9.5-inch (preferably springform)
- Parchment Paper (or butter and flour)
Citron Cake
How to clean the citron?
It is better to buy untreated citrons. Their peel is thick and rough and needs to be washed carefully.
How to prepare the citron before making the citron cake?
Before using, it is advisable to blanch the citron in water for a few minutes, repeating the operation one or two times and changing the water. This simple step helps reduce the bitter taste of the citron, especially when blended with the peel, and allows for a more balanced and harmonious tasting cake.
In my recipe, I skipped this step because I particularly love the slightly bitter and decisive taste of the citron.
After blanching the citron, is it necessary to add more flour to the batter?
Yes, it may be necessary because the blanched citron retains more water and, once blended, makes the batter more moist. Adding a bit more flour helps rebalance the texture and obtain a well-structured cake.
Use a raw and whole citron with all its peel. Cut it into pieces (10.5 oz) and blend it in the chopper, then add the oil (5 tbsps) and the milk (1/3 cup) and continue blending until smooth.
Preheat the oven to 350°F.
In a bowl, place 3 eggs with the sugar (1 cup) and beat at the highest speed with electric whisks for at least 5 minutes or until light and frothy.
Then, reduce the speed to the minimum and add the sifted flour (2 cups) and sifted baking powder (2 tsps) one spoonful at a time.
And finally, gently fold in the blended citron with a spoon.
Now, pour the batter into a baking pan lined with parchment paper (or buttered and floured).
Bake the citron cake at 350°F in the preheated oven for 50 minutes or until done; the toothpick test always applies.
Once ready, turn off the oven and leave it inside for another 10 minutes.
Before baking the cake
Alternatively, sprinkle the surface with
🍀 almond flakes
🍀 hazelnut granules
🍀 dark chocolate chips
Store the citron cake
Desserts with fresh fruit keep for a maximum of 3 days at room temperature.
FAQ (Questions and Answers)
How to choose citron?
Buy large, already ripe, firm citrons without blemishes. Ensure they are grown naturally (organic or untreated) and Italian (Calabrian is excellent).
How can you eat citron?
Fresh citron is entirely edible: peel, albedo (white part), and pulp.
Good raw in slices as fruit. The grated peel is excellent in various dishes.
In a savory version: as carpaccio, in mixed salads in wedges, in risotto, citron pasta, in main dishes or in meat or fish marinades. Flavorful diced in yogurt and fruit salad.
Refreshing in drinks, simply squeezed into water. Good in fruit and vegetable extracts, smoothies, juices, decoctions, infusions, popsicles, granitas, sorbet and ice cream, cookies, cakes, and also for sweet cream, syrup, and liqueur.
