Spanish Orange & Almond Cake
Recipe
Tangy orange and crunchy almond combine in this delicious cake.
Serves: 6 people | Prep time: 20 minutes | Cooking time: 40 minutes
Spanish | Dessert
Ingredients
- 100g Cowbelle unsalted butter
- 175g The Pantry caster sugar
- 2 x oranges, juiced and grated zest
- 3 x medium eggs
- 100g The Pantry ground almonds
- 50g The Pantry plain flour
- 1 tsp baking powder (store cupboard)
- Syrup
- 70g The Pantry icing sugar
- 1 x 8 inch/20cm loose bottom or spring form cake tin, lined with non-stick parchment
Method
- Preheat the oven to 180°C/160°F/Gas Mark 4.
- Cream the butter and most of the grated orange zest with the caster sugar till light and fluffy. (You'll need some zest for decoration later)
- Add the eggs one at a time beating as you do.
- Stir in the juice of one orange.
- Sprinkle on the plain flour, baking powder and almonds; fold them gently into the mix.
- Pour the mixture into the tin and bake for 25 minutes till golden on top, and when inserted into the cake, a cocktail stick comes out clean.
- While the cake is cooking, put the icing sugar and juice from the second orange into a small saucepan; gently heat till the sugar has dissolved.
- When the cake is done, leave it in the tin and prick some holes in the cake with the cocktail stick.
- Spoon the syrup over the cake until it has soaked in.
- Decorate the top with the remaining orange zest. Serve warm with some vanilla ice cream, or cold with tea or coffee.