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Yummy Almond & Orange Cake

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This delicious cake was brought into our kitchen by the lovely Jean Cox when she attended our Spanish Tapas cookery class. It was a delightful surprise which I shared with the entire class with a nice cup of tea after lunch, a rare treat indeed – Thank you Jean.  I thought the cake was excellent and a relatively easy recipe, so I thought I’d share it with you all.

Ingredients:

50g Plain flour

225g caster sugar

250g Ground Almonds

250g butter – room temperature

1 tsp baking powder

1 tbsp grated orange zest

4 free range eggs

80 ml Freshly squeezed orange

60g brown sugar

1 tbsp marmalade

Handful of sliced almonds toasted

 Cooking Instructions:

  1. Preheat the oven to 180º C/gas mark 4 and butter a 20cm cake tin.
  2. Sift the flour, baking powder and caster sugar, and add the ground almonds.
  3. Whisk the butter and orange zest together in a bowl until pale, and then add the eggs one at a time.
  4. Fold in the dry ingredients with a metal spoon, then pour the mixture into the buttered cake tin.
  5. Fold in the dry ingredients with a metal spoon, then pour the mixture into the buttered cake tin.
  6. Bake for 45 minutes or until cooked.

To make the Syrup

  1. Make the syrup by boiling the orange juice and brown sugar together in a pan until slightly reduced. Take off the heat and leave to cool.
  2. Once the cake is cooled, prick several times with a skewer to the base and pour on the cooled syrup.
  3. Leave the cake to cool completely before brushing on a little marmalade and sprinkling it with a few toasted, sliced almonds.

This cake is lovely served with orange segments marinated in a generous splash of whisky and a little demerara sugar.

This recipe originates from Michel-Roux-Jr.  Image taken from Michel-Roux

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