Levantine Orange Cake with Toasted Almonds
1 medium sized orange
3 eggs
225g vanilla sugar
30g flour
1 level tsp baking powder
225g ground almonds (grind them using the medium bowl fitted with
the chopping blade)
Cooking note:
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.
To decorate
clear marmalade (sieve out the chunks, if necessary)
toasted flaked almonds
icing sugar
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.
To decorate
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.