Classic Orange & almond cake

Callebaut

Callebaut

Standard Supplier 10th July 2014

Classic Orange & almond cake

Classic Orange & almond cake by Peter Joyner

Ingredients

  • Ingredients - cake:
  • 2 Oranges, medium sized
  • 250g Caster sugar
  • 6 Eggs
  • 250g Ground almonds
  • 5g Baking powder
  • Ingredients - syrup:
  • 50g Granulated sugar,
  • boiled together
  • with 50ml water
  • then cooled
  • Ingredients - to serve:
  • Icing sugar

Method

1. In a suitable pan, boil the whole oranges in water for approximately 3 hours or until very soft.
2. Once cooked, remove from the pan and allow them to cool. Halve and discard any pips.
3. Pre-heat the oven to 150°c.
4. Blend the oranges in a food processor, removing as much liquid as possible. It is really important that this has been squeezed as dry as possible.
5. In a mixing bowl, whisk together the eggs, sugar, baking powder and almonds. Add the orange then whisk again until combined.
6. Line a 22cm cake tin with parchment paper then pour in the batter. Place into the oven for approximately 1 hour or until firm.
7. Once cooked, allow to cool then prick the top all over with a skewer. Pour over the syrup.
8. To serve, dust with icing sugar and slice into portions.

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