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Citrus Cake (orange and lemon)
A moist and fragrant citrus cake, made entirely in a blender. Whole orange and lemon (including peel) are used after a brief blanching to remove bitterness. The result is a brightly colored cake, lightly sweetened and ideal for a snack or breakfast, accompanied by tea or coffee.
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Critical Success Points
- • Blanch the citrus to remove bitterness.
- • Blend the whole citrus to obtain a smooth purée.
- • Do not over‑mix the batter after adding the flour.
Safety Warnings
- • Be careful with the pot of boiling water when blanching the citrus.
- • Use gloves or a cloth to handle the hot pan removed from the oven.
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