Orange and Almond Cake
Whilst I was doing some sleepy baking last night (see yesterday’s post!), Tom was making another cake. His looked much better than mine and it tasted amazing too – possibly the moistest (is that a word?) cake I’ve ever had, and really zingy too. Tom is getting a reputation for being a star baker at work – his cakes always go down well! He found this recipe on the BBC website and it is by Alan Corduner from Taste of My Life.
2 large oranges
1 tsp butter
1 tsp plain flour
6 free-range eggs
250g/9oz ground almonds
250g/9oz caster sugar
1 tbsp baking powder
1. Wash the oranges thoroughly. Bring them to the boil in a large saucepan of water and gently cook for two hours.
2. Preheat the oven to 175C/325F/Gas 3 and butter and flour a 23cm/9in cake tin.
3. Leave the oranges to cool, before slicing in quarters and removing the pips. Pulp the oranges (including the peel) in a food processor.
4. Beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp. Pour into the cake tin and cook for about an hour, until the cake is golden in colour and has risen.
5. Transfer to a wire cooling rack, keeping the cake in the tin. When the cake has cooled, carefully remove from the tin and serve cut into slices. Enjoy!
Newsletter sign up
Sign up to my newsletter, 'Take time out to be creative' - it only drops in your inbox once or twice a month, and is packed full of creative inspiration.