Oranges are not the only fruit. But sometimes I feel like it must be as I get a glut of them in my fruit and vegie box. Often I lack creativity and just juice them but if I am feeling in the baking mood then I make this orange and almond cake. The recipe is based on the famous orange and almond cake made by Moro restaurant in London. The food there has Middle Eastern influences which you can see in this recipe. Also, importantly for my orange glut dilemma it’s a cake which uses a LOT of oranges.
The cake itself is plain, almost austere. But what gives it the added punch is the highly concentrated and delicious orange sauce which accompanies it. So good. Also such a good use of oranges.
- 6 eggs, separated
- 240g caster sugar
- 230g almond meal
- Zest of 2 oranges
- Juice of 8 oranges
- Juice of 2 lemons
- 1 cinnamon stick
- 1 tbsp of sugar
- 1. Preheat the oven to 180c. Line a spring-form tin on the bottom and sides with baking paper.
- 2. Keep 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale. Then add the almonds and zest and combine.
- 3. Beat the egg whites then add remaining teaspoon of sugar and bat again until stiff. Carefully fold into the egg yolk, sugar and almond mixture.
- 4. Pour into the prepared tin and bake for about 1 hour and 20 mins or until golden on top and firm to touch.
- 5. While the cake is in the oven make the syrup. Place the orange juice, leon juice and cinnamon stick in a saucepan with the sugar bring to a boil for about 15 mins until the syrup thickens to the and reduces. It should be the consistency of runny honey and taste quite tart. Allow to cool and place in fridge.
- 6. When the cake is ready remove it from the oven and cool completely on a rack before opening the tin. Serve with the syrup on the side.