I’ve been making this delicious cake for almost ten years. However, this is the only photograph I have of it. It was shortly after taking this that I dropped it on the floor (ooops)… well, P. liked it. The only piece we could enjoy was the one in the shot. I’ll try and take a better photo next time around.
It’s moist, light and packed full of orangey goodness. Enjoy with a simple dusting of icing sugar and/or a zesty orange sweetened whipped cream. It’s perfect for afternoon tea or dessert. I’ve even made it as a birthday cake.
ORANGE AND ALMOND CAKE
Makes one 20 cm (8 inch) cake
Adapted from “Ultimate Recipes – Italian”, by Paragon publishers
- 4 eggs, separated
- 125 g (½ c and 2 T) cane (raw) sugar
- 2 oranges, zest finely grated and juiced
- 1 lemon, zest finely grated and juiced
- 125 g (1 c) ground almonds (almond meal/flour)
- 25 g (2 ⅔ T) self-raising flour*
- 25 g (¼ c) flaked (sliced) almonds, toasted
- icing (powdered) sugar for dusting
* Self-raising flour can be made by combining 150 g (1c) plain (all-purpose) flour with 1 t baking powder. Also works with gluten-free flour with baking powder.
1. Grease and line one 20 cm (8 inch) round springform tin (pan) with parchment. Preheat oven to 180°C (350°F).
2. Beat egg yolks with sugar until thick and creamy. Stir in orange and lemon zest.
3. In another bowl, mix together the orange juice, lemon juice and ground almonds. Stir into the yolk mixture and then fold in flour.
4. In a clean bowl, beat the egg whites until stiff. Gently fold into the batter.
5. Pour into prepared tin (pan) and bake for 35-40 minutes or until golden and springy to the touch.
6. Let cool for 10 minutes in the tin (pan) and turn out. Once cool, scatter with almonds and dust with icing (powdered) sugar and enjoy!