ORANGE & ALMOND CAKE
Makes one 23cm cake
2 whole oranges (one for the cake, one for the topping)
40g castor sugar (for the topping)
110g neutral oil (or olive oil if you are feeling fancy)
3 free range/organic eggs
50ml orange juice
185g castor sugar
150g plain flour
100g almonds (or ground almonds and skip the toasting and grinding step)
7g (about 1.5 tsp) baking powder
4g (just under 1 tsp) baking soda
1/2 tsp salt
Preheat the oven to 170C fan bake. This is slightly lower than I would typically bake a cake, but this is a very dense cake and therefore doesn’t need the high temperature for the initial spring and the lower temperature prevents the edges browning while the middle cooks.
Toast the almonds for 15 minutes until golden brown. Set aside to cool when done.
Meanwhile prepare the topping: Top and tail the orange, exposing the flesh then thinly slice your first orange into rounds no thicker than 2-3mm. Save the ends and squeeze into a bowl, these can help make up the juice.
Line the tin with oil/butter and baking paper. Sprinkle the sugar over the bottom then lift the cake tin and tilt to spread the sugar evenly over the bottom. Lay the orange slices on top so they are overlapping each other slightly and the base is completely covered. Set the pan aside while you make the batter.
Make the cake: Once the almonds have cooled, place in a food processor (or use a knife) and chop until you have mostly small pieces but some bigger pieces remain. Tip these out into a bowl.
Cut the whole orange into quarters and put the pieces, skin and all, into the food processor (don’t bother cleaning it). Add the oil and orange juice then blitz until the orange is pureed.
Pour this mixture into a bowl and add the eggs and sugar. Whisk to combine. Then add the flour, chopped nuts, baking powder, baking soda and salt and gently fold until combined. Pour the batter into the tin on top of the oranges, being careful not to pour from too high otherwise you will disturb the orange slices.
Bake for 50-60 minutes, until a skewer comes out clean. This cake will keep for at least three days if sealed in an airtight container or wrapped in gladwrap.
Or make chocolate orange cake
Make the same recipe as above, but just use ground almonds and don’t make the topping. While the cake is baking make a chocolate ganache:
120g cream
120g chocolate (choose whatever darkness you like)
Flaky sea salt
Chop your chocolate or break into small pieces then place into a heatproof bowl. Heat the cream in a pan or the microwave until steaming. Pour onto the chocolate then leave the mixture to sit for one minute. With a spatula gently stir the mixture starting in the centre and working your way out until you have a glossy smooth ganache. Add a pinch of flaky salt and some vanilla if you like. Set aside at room temperature to cool down and thicken slightly.
Once your cake is cool and the ganache is thick but pourable, pour the ganache over the cake either on the plate (some ganache might pool on the sides) or place the cake on a wire rack over a tray and pour the ganache so it drips below. Transfer to a plate and serve.