Orange And Almond Cake
This recipe is a delightful citrus and almond cake that will tantalize your taste buds with its unique flavors. The combination of oranges, ground almonds, and a basil-infused cream creates a harmonious blend of sweet and herbaceous notes. The moist and fragrant cake is topped with a crunchy sprinkle of flaked almonds, adding a lovely texture to each bite. It's a perfect treat to enjoy with a cup of tea or coffee, bringing a touch of brightness to any occasion.
— Constant Cookbook
Ingredients
- 2 oranges
- 225g/8oz caster sugar
- 6 free-range eggs
- 250g/9oz ground almonds
- 4 tbsp flaked almonds
- 50g/2oz basil
- 50ml/2fl oz water
- 50g/2oz caster sugar
- 150ml/5floz double cream
- 1 vanilla pod
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin.
- Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.
- Drain the oranges and roughly chop, discarding the pips.
- Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth.
- Spoon the mixture into the cake tin and sprinkle over the flaked almonds.
- Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool.
- Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool.
- Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup.
- Serve slices of the cake with a dollop of basil cream.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 1 cake
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