Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
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.
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.
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.
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.
|Shelf life:||Wrap in cling film and keep in the fridge for approx. 3 days.|
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