When dressed up with a blob of cream or creme fraiche and scattered with pomegranate seeds this makes a lovely cake dessert, but is delicious at anytime of day. No boiling away of whole oranges for hours, just using grated rind in the mix for flavour and juice for the syrup, which makes it one of the easiest recipes to crack on with.
This makes enough for a 23cm round spring-form cake tin or a 21 x 30 cm rectangular loose bottomed cake tin. Can also be made in a 2lb loaf tin.
- 2 grated zest of large oranges
- 6 eggs
- 240g caster sugar
- 230g ground almonds
- pinch cinnamon (optional)
- Juice of the 2 oranges
- 2 Tablespoons runny honey
- Preheat the oven to 180’C/350’F/Gas 4
- Separate the eggs and beat the yolks with the caster sugar until thick and pale
- Add the ground almonds, grated orange zest and cinnamon if using
- Beat the egg whites until stiff and carefully fold into the almond mixture. This mixture is very stiff, so add a couple of spoonfuls of the egg whites to lighten the mixture.
- Pour into the cake tin and place in the centre of the oen for 30-40 minutes, until the cake is golden and firm to the touch
- Remove cake from oven and leave in the tin to cool
- Make the syrup by boiling up the juice and honey for 3-4 minutes and leave to cool
- Finally turn the cake out onto a board and piece small holes in the top with a skewer
- Spoon the syrup over the top of the cake until soaked in. Stor in an air tight container until ready to use