Travel & Life Digest

For my mother - Orange and Almond Cake

Happy Mother’s Day mama! 
This is for you. 
We are countries apart, but I know you appreciate a good cake recipe! 

This is a really moist, bitter-sweet cake. The flaked almonds on top aren't purely decorative, they add a lovely crunch. 
It keeps well for a couple of days, but do keep it in the fridge on warmer days. 

Orange and Almond Cake 

- 2 oranges, washed and trimmed 
- 6 eggs
- 200gr sugar
- 200gr ground almonds 
- 1tsp baking powder 
- a handful of flaked almonds 
- icing sugar for sprinkling 

Use both oranges, whole. Give them a good wash and trim the top and bottom away to get rid of the hard, stalk bits. 

Put the two oranges in a pot, cover with water and simmer for 2 hours. You might need to top up the water, keep an eye on the pot.

When the oranges are soft and the skin can be easily pierced, take them off the heat, drain away the water and let them cool down. They’ll be plumb and juicy. 

When the oranges have cooled down, cut in big chunks and blend in the blender until they have turned into a smooth paste. 
When you cut them, make sure not to waste the lovely juices. Also, if you are able to tear away some of the pith, do. Otherwise, you are going to blend the whole thing, rind, pith and flesh. 

In a deep bowl, whisk the eggs and sugar until they start becoming a bit pale, 2-3 minutes. 
Add the orange paste, the ground almonds and the baking powder. Keep folding the mixture, rather then stirring. You want to maintain the air you’ve created when whisking. 

Pre-heat the oven to 200C. 

Line a 20-22cm cake tin with baking paper. Pour the homogeneous mixture in the cake tin and decorate with flake almonds on top. 

Turn the over down to 160C. 
Bake the cake for an hour. Try pocking the cake with a toothpick, if it comes out clean, the cake is ready. 

Let the cake cool down a bit and then remove it from the baking tin. 
Sprinkle some of the icing sugar on top. 

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