This is a deliciously moist and zesty, after-Christmas cake! I must admit it’s very crumbly if you’re not careful with it but is really worth making and eating with some cream. I’ve added a sprinkling of cinnamon to my double cream before whipping and it adds a lovely flavour to complement the cake. It feels like a last indulgence before the New Year but is actually not too sweet.
Happy New Year!
Orange and Almond Cake
250g Caster Sugar
250g Butter, softened
Zest and juice of two oranges (keep separate)
100g Ground Almonds
150g Self-Raising Flour
1 Teaspoon Baking Powder
1 Tablespoon Marmalade
Pre-heat the oven to 160 c. Prepare an 8″ tin (grease and line)
Beat the caster sugar and butter together until light and creamy. Stir the flour, ground almonds and baking powder together. Lightly beat the eggs together with the zest of two oranges and the juice of one.
Add the egg mixture to the creamed butter and sugar slowly, mixing together lightly and adding a little of the flour mixture as you go. Then stir in the rest of the flour mixture so that all the ingredients are combined.
Bake in the pre-heated oven for about 1 hour. (Test with a skewer to check if cooked)
While the cake is cooking prepare an orange syrup with the rest of the orange juice and a little sugar. Heat in a pan for several minutes, stirring. When the cake comes out of the oven, prick it lightly all over the top and brush the syrup over it.
Allow to cool in the tin. When the cake is cool, spread a tablespoon of marmalade over the top (if liked). Serve warm with a large dollop of cinnamon cream – this was made by whipping double cream and adding a good sprinkling of cinnamon.