Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Pomelo and rosemary cake
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 266
  • Fat about 15g
  • Carbohydrates about 27g
  • Protein about 5g
This is needed
This is needed for 16 pieces
Cake mixture
  • 200 g butter, soft
  • 200 g white flour
  • 0.25 tsp salt
  • 1 tsp vanilla paste
  • 150 g sugar
  • 4 egg
  • 100 g shelled ground almonds
  • 1 tsp baking powder
  • 2 sprigs rosemary, finely chopped
  • 1 pomelos, peeled, membranes removed, flesh finely torn apart, 1 tbsp set aside
Citrus drizzle
  • 1 pomelos, use only the juice (yields approx. 100 ml)
  • 2 lime, use only the juice (yields approx. 50 ml)
  • 0.5 dl water
  • 40 g icing sugar
Candied rosemary
  • 1 tbsp water
  • 1 tbsp sugar
  • 4 tbsp icing sugar
  • 2 sprigs rosemary, needles removed
View these products
And that's how it's done
And that's how it's done
Cake mixture
Place the butter in a bowl, mix in the sugar, salt and vanilla paste using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour, almonds, baking powder and rosemary together, mix in with the pomelo flesh. Transfer the cake mixture to the prepared tin.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly all over with a wooden skewer.
Citrus drizzle
Mix the pomelo juice and lime juice with the water and icing sugar, set aside 1 tbsp. Pour the drizzle over the cake, leave to stand for approx. 10 mins. Remove the cake from the tin, leave to cool on a rack.
Candied rosemary
Bring the water and sugar to the boil in a small pan, reduce to a syrupy consistency. Add the rosemary, reduce over a medium heat, stirring constantly until the sugar becomes dry and sticks to the needles. Remove the pan from the heat, continue to stir for approx. 2 mins. Leave the rosemary to cool on a sheet of baking paper. Combine the reserved drizzle with icing sugar, drizzle over the cake. Garnish with the reserved pomelo flesh and rosemary.