Citrus, citrus, citrus. Zingy and full of vitamin C.
During winter we often have excess citrus from our garden, so along with sharing the citrus with friends, I also have some favourite citrus recipes to share.
LEMON, GINGER & OLIVE OIL CAKE (GF, DF)
INGREDIENTS
150 ml good quality olive oil
150g sugar or honey (plus extra for the syrup)
200 g ground almonds
100 g polenta
1 1/2 tsp baking powder
3 large eggs
2 lemons; zest & juice
Crystalised ginger, chopped into pieces; this is to decorate the top of the cake, so use as much as you like depending on how much you like ginger, or omit it completely if you're not a ginger fan.
METHOD
Line a baking loaf tin with greaseproof paper and set your oven to 170C.
Mix sugar and oil in Thermomix (or a similar appliance) until pale & frothy. Please note, if you are using a type of sugar with large-ish granules (like coconut sugar or organic raw sugar) refine the sugar granules down first on high speed, TMX speed 7, before adding the oil.
In a separate bowl, mix up the dry ingredients - ground almonds, polenta, lemon zest and baking powder.
Add the dry mix and the eggs to the oil and sugar mix. Mix all together, TMX speed 4.
Pour the cake mixture into the lined loaf tin and sprinkle the top with the chopped crystalised ginger. Bake for 40-50 minutes (until a skewer comes out clean).
Once out of the oven, prick the cake all over with a skewer - this is to help the lemon sugar syrup seep through the cake.
In a small saucepan, gently heat the lemon juice and an extra 50 g of sugar or honey. Boil gently until a syrup is formed. Pour the syrup all over the top of the cake. Let the cake sit and cool before eating.
LIME PICKLE
(Adapted recipe from 'Cornersmith Salad & Pickles' by Alex Elliot-Howery & Sabine Spindler)
INGREDIENTS
1 kg washed limes
80 ml olive oil
dash of garlic oil
375 ml apple cider vinegar
110 g sugar
1 Tbsp salt
2 tsp cumin seeds, toasted
2 tsp ground coriander
1-2 tsp chilli flakes
1/2 tsp ground turmeric OR 1 Tbsp freshly grated turmeric
6 - 8 curry leaves
METHOD
Put all limes in a large saucepan, cover with water, and simmer for 20 - 30 minutes (until soft).
Strain limes and let cool.
Cut limes in half and take out excess pips. Place the halved limes in Thermomix (or similar appliance) and whiz so the limes are finely sliced (careful not to over whiz).
Add all remaining ingredients and mix gently.
Simmer the mixture for 15 - 20 minutes, until thick, don't let it dry out.
Pour pickle mix into sterilized jars.
Store the pickle in a cool, dark place. Let it sit for at least 2 months before eating it. Once opened store in the fridge and use within 6 months. To extend the shelf life to 2 years, heat-process the jars.
This lime pickle is delicious served with avocado on toast, with cheese, or with your favourite curry.
I wish you all the best with your citrus eating 😘
xx Freya