This is an absolutely delicious cake. We are almond mad in this house so it never lasts long. I admit that it doesn’t look as visually stunning as some but believe me this cake is well worth the making. It can be served plain with a cup of tea or as a pudding with orange curd (see recipe link Blood Orange Curd and Icecream or use shop bought) and whipped cream or mascarpone. You can also add toasted flaked almonds to add more texture as I have. If you need this to be gluten free then gluten free flour works very well instead of the plain flour listed.
Ingredients
- 270g almond flour (or blitz blanched whole almonds in processor)
- 120g plain flour
- 270g unsalted butter
- 5 eggs
- 320g caster sugar
- 1 vanilla pod
- zest of 1 orange, finely grated
- juice of 2 oranges
- 1 tbsp icing sugar
To serve as pudding – orange curd (see recipe Blood Orange Curd and Icecream
whipped cream or mascarpone. Toasted flaked almonds add an additional flourish along with a dusting of icing sugar if you have a sweet
Method
- Set oven to 180c fan (200c)
- Butter and line 23cm springform tin
- Melt the butter gently in a saucepan and allow to cool.
- In a large bowl whisk together eggs and sugar till pale and thick
- Scrape out the seeds of the vanilla pod and add to eggs along with the orange zest
- Gently fold in the almond and plain flours until mixed
- Little by little fold in the melted butter until it’s all incorporated.
- Pour into lined tin and bake for 40-45 minutes until firm – you may need to cover as cake can brown quickly.
- Leave to cool on rack and mix together orange juice and icing sugar. Remove cake from tin and wrapping whilst slightly warm and slowly pour over the sweetened orange juice
Best served warm as a cake or as a pudding with the orange curd and some whipped cream or mascarpone .
Almond Cake