RECIPE
HOME COMFORTS Welcoming the seasonal shift with fresh flavours, pastry chef Esther Sánchez shares a tempting treat for March
CITRUS ALMOND LOAF CAKE WITH CITRUS MASCARPONE BUTTERCREAM Makes 1 loaf A s winter gives way to longer days and the promise of spring, bakes that feel lighter, fresher and gently comforting come into their own. This citrus almond loaf is for that moment of transition, when rich flavours are still welcome but brightness and balance are just as important. Ground almonds give the sponge a moist, tender crumb, while lemon and orange zest add a fragrant freshness that lifts the cake without overpowering it. The loaf is finished with a smooth citrus buttercream enriched with mascarpone, bringing a subtle tang and a much softer, more refined texture than a classic buttercream alone. It’s ideal for sharing with friends, serving with afternoon tea or simply enjoying as a slice of something homemade and seasonal as the year begins to turn towards spring.
METHOD 1. Preheat the oven to 170°C fan, and line a 24x20x6cm loaf tin with baking paper. 2. Cream the butter and sugar together until pale and smooth. 3. Add the eggs one at a time, mixing well after each. 4. Stir in the citrus zest. 5. Fold in the ground almonds. 6. In a separate bowl, combine the flour, baking powder and salt. Add to the batter in two lots, mixing gently until just incorporated. 7. Transfer the batter to the prepared tin and smooth the surface. 8. Bake for 45-50 minutes, without opening the oven during the first 40 minutes. If the top colours too quickly, lightly cover with foil towards the end of baking. 9. Check with a skewer; it should come out clean or with a few moist crumbs attached. While the loaf is still warm, drizzle over the juice of the lemon and lime, allowing it to soak gently into the sponge for some extra moisture and flavour. Leave the cake to cool completely before decorating. 10. F or the buttercream, beat the butter and icing sugar until light and creamy. Add the mascarpone and mix briefly on low speed until smooth. Finish with citrus juice and zest to taste. Spread over the cooled loaf and decorate as desired.
INGREDIENTS Citrus almond loaf •170g unsalted butter, softened •150g caster sugar •3 medium eggs, at room temperature •Zest of 2 lemons and 2 limes •30ml mixed citrus juice (lemon and lime) •100g ground almonds •150g plain flour •8g baking powder •Pinch of salt
Citrus mascarpone buttercream •80g unsalted butter, softened
•80g icing sugar, sifted •60g mascarpone, cold •1-2 tbsp citrus juice
40 MARCH 2026 CAMBSEDITION.CO.UK
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