Orange & Almond Cake

Yesterday evening I baked a couple of Orange & Almond cakes for The Hive, and taking advantage of the early morning light, I took a few pre-breakfast shots before delivering the cakes.

I can almost make this cake with my eyes shut, I've made it so often. I actually featured it here on the blog three years ago (three years!!!). With a new image and the fact that this recipe really has withstood the test of time, I am cheekily (or lazingly) repeating it for those who it may have bypassed the first time around.

Orange & Almond Cake.

Makes 12 slices

6 medium free-range eggs

300g golden caster sugar

200g ground almonds

1 large orange

2 tbs water

Grease and line a 25cm loose-bottomed cake tin. Preheat the oven to 160C/Gas2.

Separate 3 of the eggs, putting the whites aside in a mixing bowl. Beat the egg yolks with the remaining whole eggs in a large bowl.

Add 200g of the caster sugar and all of the ground almonds and mix thoroughly. Grate the zest of the orange and add this too, keeping the rest of the orange for later.

Beat the egg whites until they form soft peaks. Using a slotted metal spoon, fold the egg whites into the thick cake mix, a spoonful at a time. Be careful not to knock the air out of the whites.

Now pour this foamy cake mix into the lined tin and place in the oven for 35 - 60 minutes. The cake is ready when an inserted toothpick comes out clean. Keep your eye on it and if it starts to brown to much, cover the top with foil.

Leave the cake to cool in the tin and make the syrup. Put the remaining 100g of sugar in small saucepan and add the juice from the orange and a few tablespoons of water. Place this on a really low heat in order to dissolve the sugar and slightly reduce the syrup. Using a toothpick, plant holes all over the cake and pour over the syrup. Allow the cake to cool and absorb the syrup before removing it from the tin.

Delicious served with a dollop of Crème fraîche and eaten in the sunshine.