As I suddenly have a lot of oranges (courtesy of the orange tree I bought) I am on a mission to find the nicest orange cake – you have to pass the time somehow.
I started off with a version of Felicity Cloake’s orange and almond cake from the Guardian. I made this late on Saturday after a long day planting strawberries so not many photos. I might also have forgotten about it, hence the nice well-cooked top. Furthermore …. yes it gets worse …. I forgot about the syrup which became more like marmalade that I spread on the top rather than letting soak in. The cake was still moist. In fact there is so much juice in the syrup that had it not been so thick the cake might have been a bit soggy – who knows?
It was still good.
It is a most excellent breakfast cake.
It is gluten-free.
I will continue my quest….
Almond and Orange Cake: for the cake – 2 organic oranges; 225g caster sugar; 1tbsp honey; 6 eggs separated – I used duck eggs; 300g ground almonds; pinch of salt. For the syrup – 6 cardamon pods, crushed; 1-3 tbsp caster sugar; juice of 4 oranges and 1.5 lemons.
Put two oranges in a small pan and cover with water. Bring to the boil and simmer for about 2 hours. Cut and remove any pips, then puree the whole oranges in a liquidiser. Beat the egg yolks, sugar and honey (for the cake) until pale and thick. Fold in the almonds and then the puree. Whisk the egg whites with a little salt until firm then fold into the cake batter. Spoon into a 23cm cake tin lined with baking paper. Cook for about 45-50 minutes at 180C.
Meanwhile make the syrup. Put the juice in a pan, add the cardamon and 2 tbsp of sugar. Heat and stir letting the sugar dissolve. Taste. If you want to add more sugar do. Let it simmer for a while, but don’t make marmalade.
When cooked, remove from the oven, poke holes in the top and then slowly pour over the syrup. Let the cake cool in the tin, then eat.