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Citrus Cake (orange and lemon)
Recipe by Hervé Cuisine
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.
EasyFrenchServes 8
Printable version with shopping checklist
Source Video
25m
Prep
49m
Cook
10m
Cleanup
1h 24m
Total
Cost Breakdown
Total cost:$3.47
Per serving:$0.43
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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