If you’ve fallen in love with citrus desserts, it’s for ever. Even reading orange or lemon recipe, make my mouth water and my hands becomes itchy – I wanna make it!!!!
- 50g plain flour
- 1tsp baking powder
- 225g caster sugar
- 250g ground almonds
- 250g unsalted butter, room temperature
- 1tbsp grated zest of orange (you can make it the same way as a lemon one here)
- 4 free-range eggs
- 80ml freshly squeezed orange juice
- 60g brown sugar (I used Dark Brown Muscovado Unrefined Sugar)
If your tin is more than 20 cm (for example mine is 25 cm), use 100 ml of juice and 80 g of sugar
- 1tbsp marmalade
- Handful of sliced almonds, toasted
- Caramelised orange peel
- Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180°C/gas mark 4.
- Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter (room temperature) with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a spoon. Pour the mixture into the cake tin and bake in the preheated oven for 45 mins if your baking tin is 20 cm or smaller.Bake for 40 min., if your tin is more, than 20 cm. E.g. mine is 25 cm).
- Meanwhile make a syrup by boiling the orange juice with the brown sugar. I recommend using real_brown_sugar, like this. When you see that the syrup is beginning to thicken, turn off the fire and leave to cool – it will become thicker while cooling. It should be quite dark and thick, a bit like caramel.
- Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely.
- For decoration (choose one or more:)
1) Brush on a little warmed marmalade and sprinkle it with a few toasted, sliced almonds.
2) Simply use more syrup and it will make the cake’s top cameralised. Decorate with cameralised orange peel.
3) Served with orange segments marinated in a generous splash of whisky and a little demerara sugar.
This time I didnt cameralise the skin in a traditional way but simply threw a few slices of peel in the syrup while cooking it 🙂
Ok, you probably now what my feedback, right? 😉
Lets put it this way, if I had to pay £6 for a slice of this cake in the restaurant, I would think I got a bargain! It deserves to be on the best restaurant menu – no question about that! It is moist, rich and grainy. Butter makes it very rich a obviously it is by no means “low calorie” but it is a real treat. You will remember this taste and…your guests will never forget you! 🙂