*Almond and Orange Syrup Cake* Serves 8 A beautifully dense and delicious cake, with a sticky orange topping. 250g blanched almonds (about 2 cups) 225g of caster sugar (1 1/4 cups) 50g of self raising flour (1/3 cup plus 1 TBS) 250g of unsalted butter at room temperature (1 generous cup) the grated orange zest of 2 large oranges 4 large free range eggs 60g of flaked almonds (about 1//2 to 3/4 cup) Orange Syrup: the freshly squeezed juice of two large oranges 55g of caster sugar (a heaped quarter cup) To serve: Creme fraiche or extra thick double cream Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch springform pan and set aside. Put the almonds into the food processor along with 1/4 of the sugar. Process until finely chopped. Transfer them to a bowl. Rub the orange zest into the sugar with your fingertips until it gets very fragrant. (my favourite part of this and a tip I learned from Dorie Greenspan.) Tip the sugar and flour into the bowl containing the almonds. Beat the butter until fluffy. Beat in the eggs one at a time, beating well after each addition to mix in well. Add the flour mixture in two batches, beating again after each addition until well combined. Scrape the mixture into the prepared pan. Level off. Sprinkle with the flaked almonds. Bake for 45 to 55 minutes, until golden on top and set. If you think it is browning too quickly, then cover with foil, shiny side up. While the cake is baking make the orange syrup. Place the orange juice and sugar into a small saucepan. Bring to the boil, stirring until the sugar is dissolved. Remove from the heat and keep warm. Once the cake is done remove it from the oven and poke it all over with a skewer. Spoon the orange syrup over the top of the hot cake, allowing it to soak in. Let the cake cool before cutting into slices to serve. Pass the creme fraiche or cream. Note - a spring of rosemary simmered in with the orange syrup gives it an elusive and wonderful flavour addition! Discard the rosemary before spooning the syrup over the cake. |