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Orange and almond cake

Orange and almond cake

Orange and almond cake

PT1H30M

Why not try?

1
Preheat the oven to 150˚C/gas mark 2
2
Place the oranges in a pot and cover with water. Boil the oranges in water until very soft this will take up to 3 hours. Be sure to top up the water throughout so the oranges stay submerged
  • 2 large oranges
3
Remove the oranges from the water and allow to cool. Cut in half, remove the seeds and blend in a food processer. Pour into a fine strainer to strain off as much of the residual liquid as possible. Set 300g of the orange pulp aside and discard the rest
4
In a large bowl or food mixer, whisk the eggs, sugar, baking powder and ground almonds together for 2 minutes. Add in the orange pulp and whisk again for another minute
  • 250g of caster sugar
  • 6 eggs
  • 1 tsp baking powder
  • 250g of ground almonds
5
Line a 22cm round cake tin with baking parchment then pour in the cake batter. Bake on the middle shelf of the oven for 1 hour. Remove and allow to cool before spiking the top surface of the cake all over with a skewer
6
While the cake is cooling, make the syrup by combining the sugar and water in a small pan. Bring to the boil and then remove from the heat. Add the Grand Marnier to finish the syrup. Soak the cake in the syrup
  • 50g of granulated sugar
  • 50ml of water
  • 2 tbsp of Grand Marnier
7
Dust the surface of the cake with icing sugar and serve
  • icing sugar for dusting

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Ingredients

Metric

Imperial

Orange and almond cake

Orange syrup

  • 2 tbsp of Grand Marnier
  • 50g of granulated sugar
  • 50ml of water

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Orange and almond cake

 
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