Almond & Orange Cake

Our presentation for today is baking for dessert ‘Almond and orange cake’ The original recipe is from Chef Michel Roux Jr.

This recipe is a moist cake which uses less flour. I used regular cake flour (for plain flour), caster sugar I like to use extra refined granulated sugar, Almond nuts ground make fresh and Marmalade uses extra than one tablespoon in the original menu. The problem is the slices almonds I use a food processor to slices but mostly broken so that I only can decorate in center.

Note: The high of finish this Almond and orange cake is about 4 centimeters. This almond and orange cake is absolutely delicious.

Ingredients

50g plain flour
1tsp baking powder
225g caster sugar
250g ground almonds
250g unsalted butter, room temperature
1tbsp grated zest of orange
4 free-range eggs
80ml freshly squeezed orange juice
60g brown sugar
1tbsp marmalade
Handful of sliced almonds, toasted

Preparation and baking

Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180°C/gas mark 4. (375 F)
Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a metal spoon. Pour the mixture into the cake tin and bake in the preheated oven for 45 mins or until cooked.
Meanwhile make a syrup by boiling the orange juice with the brown sugar. Leave to cool. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely before brushing on a little warmed marmalade and sprinkling it with a few toasted, sliced almonds.
Lovely served with orange segments marinated in a generous splash of whisky and a little demerara sugar.