Orange & Almond Cake - the perfect match

 

The Recipe

Makes: 1 x 23cm (9’) round cake
Preparation: 1.5 hrs (ish)
Baking Time: 50-60mins

“The colour orange was derived from the fruit! Before then the colour was described as yellow-red”

Orange and Almond Cake

It really is the perfect match of sweet, moist, moreish goodness. Boiling the oranges and baking the cake takes up most of the preparation time in this cake, however, it is worth it.

Oranges are technically classified as berries due to their soft interior and hard rind. They were once a luxury and now are one of the most common fruits in the world, with Brazil being the largest producer of these Vitamin C powerhouses.

Versatile in every way - they can be eaten raw, juiced, included in sweet and savoury dishes as well as essential oils and beauty products. I like them because they are available all year round, and I always try different varieties whenever I pick them up.

This cake was made with Argentinian oranges with a thinner skin and juicy interior. I would recommend using a thinner skin variety of oranges to cut down preparation time, and toreduce the bitterness (which comes from the pith).

I decorated the cake with sliced candied oranges, or you can simply dust it with some icing sugar to save on time.

INGREDIENTS

3 - 4 oranges (thin skin variety)
6 medium eggs
125g caster sugar
125g coconut sugar (you can use brown sugar if you like)
250g ground almonds
1 tsp baking powder
1 tsp ground cardamom (optional)

DECORATION (OPTIONAL)
1 - 2 sliced oranges (around 8mm thick)
100g caster sugar
150g water
cook in shallow pan on medium heat until orange slices are soft
top with orange syrup

METHOD

  1. Preheat the oven to around 170’C

  2. Prepare the cake tin by buttering it and lining it with baking paper

  3. Thoroughly scrub and wash oranges in warm water to remove wax and excess dirt

  4. Boil the oranges for around 1.5 hours on a medium heat until they are soft all the way through

  5. Once the oranges are soft, run cold water over them and roughly chop them. Blend until smooth (skin and all).

  6. In a large bowl, crack eggs and beat them with both the sugars until the sugar has dissolved

  7. Add in the blended oranges

  8. Fold in ground almonds, baking powder and a pinch of salt

  9. Place batter into the lined baking tin and bake for 50-60minutes

  10. Allow to cool slightly before turning out onto a cooling rack

  11. Dust with icing sugar or decorate with candied oranges… buttercream will also work!

  12. Enjoy with a big scoop of double cream