Ingredients

• 375g seedless naartjies
• 4 eggs
• 200g Selati castor snow
• 1 tsp baking powder
• 150g cake flour
• 50g ground almonds
• 50g Cocoa Powder

For the frosting:
• 4 cups Selati icing Snow
• 1/3 cup cocoa powder
• 1/4 cup naartjie juice
• 1 naartjie, zested

Instructions

• Place whole naartjies into a pot, cover with cold water and simmer for 30 minutes or until the naartjies are soft.
• Remove naartjies from the water, then blend until smooth.
• Preheat oven to 180 C and grease a 20cm cake tin
• In a large bowl, whisk together eggs and sugar until pale.
• Stir in the naartjie puree, then fold in the baking powder, ground almonds, castor sugar and cocoa powder until just combined.
• Pour into the tin, then bake cake for about an hour, checking after 45 minutes with a skewer to see if cooked through.
• Once cooked, allow cake to cool completely in the tin.
• Place the icing sugar, cocoa and water into a pot, then stir over low heat until melted, set aside to cool before topping the cake and sprinkling with naartjie zest.