Benjamina Ebuehi’s citrus and almond cake recipe

Benjamina Ebuehi’s citrus and almond cake is presented as a bright, zingy loaf that’s especially welcome in January and comes together quickly using a food processor; the recipe notes a 10-minute prep and about 1 hour 10 minutes cooking plus cooling, serving 8–10. The cake uses an odd end of marzipan blitzed into softened butter to give a plush texture and a cosy almond flavour, with citrus provided by the grated zest and juice of an orange and a lemon.

Ingredients listed include 200g unsalted butter, 125g marzipan, 150g caster sugar, the zest and juice of 1 orange (plus 2 tbsp extra juice for the icing), the zest and juice of 1 lemon, 3 large eggs, 220g plain flour, 50g ground almonds, 1/4 tsp fine sea salt, 2 tsp baking powder and 50g plain yoghurt; to finish the recipe uses 100g icing sugar and 40g toasted flaked almonds.

The oven is heated to 180C (160C fan)/350F/gas 4 and a 2lb loaf tin is greased and lined. The method calls for blitzing the butter and marzipan until smooth, pulsing in the sugar and citrus zests, then the eggs. Dry ingredients are tipped in and pulsed until a smooth batter, then orange juice (reserving two tablespoons for the icing) and yoghurt are mixed in.

The batter is poured into the lined tin and baked for 45–55 minutes, until a skewer comes out clean, then left to cool in the tin for 10 minutes.

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