Levantine Orange Cake with Toasted Almonds
1 medium sized orange
225g vanilla sugar
1 level tsp baking powder
225g ground almonds (grind them using the medium bowl fitted with the chopping blade)
To make vanilla sugar, keep a vanilla pod buried in your sugar, stir occasionally and it will become infused with a light touch of vanilla flavour ready to use. Alternatively, add a drop of vanilla extract to the eggs and sugar mixture.
clear marmalade (sieve out the chunks, if necessary)
toasted flaked almonds
You will need a 20cm diameter moule à manqué cake tin (a shallow tin with sloping sides) well buttered and lined with baking parchment or a silicone disc.
Simmer the orange (whole) in water in a small pan for about 15-20 minutes until soft but not falling apart, drain well, cut into quarters and remove any big pips. Put in the medium bowl fitted with its chopping blade and liquidise to a purée.
Preheat the oven to 180ºC/Gas Mark 4-5
Using the large bowl fitted with the E-disc, combine the eggs and sugar (and vanilla extract if using) and whiz until creamy, thick and dense.
Sieve the baking powder with the flour.
Using the spatula, fold together the orange and sugar/egg mixtures in a large basin, and then fold in the flour and almonds.
Pour into the tin and bake for about an hour, until the sides begin to come away from the tin. Cool for 10 minutes before turning it out.
Glaze the cake by brushing it with hot marmalade and sprinkle with toasted flaked almonds. Tap icing sugar through a small sieve to sprinkle the top, just before serving.
Serve alone or with a little Greek yogurt on the side.
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