Orange and almond cake

I never even knew this section existed - thanks Stuka for letting me know!

This is a great cake, stays moist because of the flour, and if you wanted to, you could make it and then freeze it for later! This makes a 9' cake tin, but you can make it into a loaf, just adjust the cooking time.

1 med. orange (must be ripe)
6 oz softened butter
6 oz light muscovado sugar
3 eggs
6 oz sr flour
1/2 tsp bicarb of soda
2 oz ground almonds
icing sugar (to top)

Preheat oven to 190, fan 170. Butter a 9' round cake tin. Cut the WHOLE orange, including skin and pith, into pieces. Remove seeds. Using a food processor, process into a puree. Tip in the butter,sugar,eggs, and bicarb, and almonds into the processor, whizz for another 10 secs or so. Pour into the cake tin and smooth the top. Bake for 25-30 mins., until the cake has risen. Make sure you test with a cake tester or skewer as the cake should be just "done". Cool, then dust with icing sugar.

Enjoy - any questions send me a PM x

Hi Patti,

Being a bit too literal for my own good, couldn't I just use almonds and grind them myself in the processor? They're cheaper whole.

Self-raising flour and 1/2 teaspoon of bicarb, OK.

Thanks for putting this up.

YA

As long as you blanch them to remove the skins first, youre good to go. If you keep the skins on the cake isnt very moist.

xx

Self-raising flour and 1/2 teaspoon of bicarb, OK.


It's the foolproof way of ensuring cakes rise.

Hmmm Fiona,

I'm a pretty big fool when it comes to cooking and baking and stick to my old friend yeast (we first formed a respectful relationship behind the bike sheds at school). I shall attempt this cake when no one is looking, just in case it s a disaster.

I can however boil a beetroot without sticking my head in the pot, which is an achievement that has saved me from hours of attendance at A&E.

Cheers!

YA

PS See you soon-ish!