18 February 2013

Orange and Almond Cake

I hate marmalade. Can't stand the stuff. It's a shame because it looks so pretty, like little citrusey glistening globules. But it's so bitter! So it's a bit of a surprise that I like this cake, which is actually called a Marmalade Cake. But I decided to re-christened it so not to scare myself off, or anyone that suffers the same condition as me.





















Everyone should try and bake this cake. It is so dense because of the almonds, and it is not too sweet which makes it perfect for an afternoon tea snack, OR with a layer of buttercream on top for a fabulous pudding... divine! The best thing about this cake is that it tastes even better after a couple of days as it stays moist and the orangey flavour develops with time. The Paddington Bear would give this cake a thumbs up.

To make it you'll need:

1 orange (unwaxed)
1 lemon (unwaxed)
4 eggs
1/2 teaspoon of salt
300g caster sugar
125ml sunflower oil
150g ground almonds
150g flour
1 tablespoon baking powder

Place the orange and lemon in a little saucepan, cover with water and boil for 30 minutes. Then take them out, let them to cool a little and cut them both in half. Scoop the flesh out of the lemon as it would be too bitter to keep it and remove any pips from the orange.




















Blend the orange and lemon rind into a coarse purée (of finer if you prefer but I quite liked little specks of juicy citruses in the cake).






















Preheat your oven to 180˚C/350˚F. Grease and line a 23 cm spring form tin with parchment paper.

In a mixing bowl, whisk the eggs and salt together until airy and frothy. Slowly whisk in the sugar, and then the oil. Then fold in the orange and lemon rind purée, followed by the almonds, flour and baking powder. Don't over mix. Your mixture will be quite bubbly.




















Spoon the mixture into the prepared tin and bake for about an hour or until a toothpick inserted in the cake comes out clean.




















Let the cake cool a little and take out of the tin. Dust generously with about a tablespoon of sifted powdered sugar.

Then cut into it and serve yourself a big slice.





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