Moist Orange and Almond Cake
Moist Orange and Almond Cake
 Prep Time ~ 1 hour + 30 mins | Cooking Time ~ 1 hour |
 Approx Cost ~ £2.00 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 8 |
Tips ~ To make a delicious dessert, tuck orange slices underneath the cake before serving with whipped cream.Ingredients
1 large Valencia or Navelina orange
Butter for greasing
3 eggs
225g / 8oz caster sugar
5ml / 1 tsp baking powder
225g / 8oz ground almonds
25g / 1oz plain flour
Icing sugar for dusting
Method
- Pierce the orange with a skewer. Put it into a deep pan and pour over water. Bring to the boil, then cover and simmer for 1 hour until the skin is soft. Drain.
- Preheat the oven to 180C, 350F, Gas 4. Lightly grease a 20cm / 8inch round cake tin and line with baking parchment.
- Cut the cooled orange in half and discard pips. Place the orange, peel, skin and all in a food processor or blender until smooth and pulpy.
- In a bowl, whisk the eggs and caster sugar until thick. Fold in the baking powder, almonds and flour. Fold in the puree.
- Pour into the prepared tin, level the surface and bake for 1 hour or until inserted into the middle comes out clean.
- Cool the cake in the tin for 10 minutes, turn out onto a wire rack, peel off the lining paper and cool completely.
- Dust liberally with icing sugar and serve.