Name: Orange and almond cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 175 gram unsalted butter, at room temperature; 3/4 cup (165g) caster sugar, plus 2 tablespoons extra; 3 large eggs; 1/2 cup (75g) self-raising flour, sifted; 1 1/4 cup (155g) ground almonds; 1/2 teaspoon salt; 3 medium oranges, thinly sliced (see tip); 4 tablespoon orange marmalade; 2 teaspoon water; mascarpone, to serve

Orange and almond cake

This moist almond cake with a glazed orange topping is a splendid afternoon tea treat that goes well with some cream and a pot of tea or coffee.

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Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

Ingredients

175 gram unsalted butter, at room temperature

3/4 cup (165g) caster sugar, plus 2 tablespoons extra

3 large eggs

1/2 cup (75g) self-raising flour, sifted

1 1/4 cup (155g) ground almonds

1/2 teaspoon salt

3 medium oranges, thinly sliced (see tip)

4 tablespoon orange marmalade

2 teaspoon water

mascarpone, to serve

Method

1.Preheat oven to 150°C. Lightly grease and line base of a 20cm square cake pan. Sprinkle evenly with extra caster sugar.

2.Using an electric mixer, beat butter and gradually beat in sugar. Add eggs, 1 at a time, beating well after each addition. Fold in almonds, flour and salt.

3.Arrange half of orange slices on top of sugar in prepared pan. Spread half of cake mixture over oranges. Repeat with remaining oranges and cake mixture.

4.Bake for 1 hour 15 minutes, until cooked through when tested with a skewer. Cool in pan for 5 minutes. Turn onto a serving plate.

5.Heat marmalade and water in a saucepan on low. Cook for 5 minutes, stirring, until dissolved. Brush warm glaze over cake. Serve cake with marscarpone, if desired.

Oranges can be left peeled or unpeeled, depending on preference. Unpeeled oranges will result in a more robust, zesty flavour.
Note

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