Wednesday, 4 May 2016

Orange and almond cake

I made this cake yesterday for the first time. It's not going to be one of my favourite cakes, but if you prefer cakes not too sweet and fussy, and simple to make, this could be for you. I have posted a recipe for an almond and orange cake in the past which I would say was far nicer than this one. The recipe is from '101 cakes and bakes', GoodFood magazine. Perhaps making an orange syrup by melting orange juice and icing sugar and pouring all over the cake when warm would have given the flavours a little lift. 

Serves 12

1 medium orange
175g butter, softened
175g light muscavado sugar
3 eggs
175g self raising flour
1/2 teaspoon bicarbonate of soda
50g ground almonds
Icing sugar, for dredging

Preheat the oven to 190ÂșC
Butter and line the base of a 23cm/9 inch round deep cake tin. Cut the whole orange – skin, pith, flesh, the lot – into pieces. Remove any pips then whizz the orange pieces in a food processor to a finely chopped puree.

Tip the butter, sugar, eggs, flour, bicarbonate of soda and almonds into the food processor and whizz for 10 seconds until smooth. Pour into the prepared tin and smooth the top.

Bake for 25-30 minutes, until the cake is risen and brown. Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Dredge thickly with icing sugar before serving.

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