Almonds, orange and vanilla give this special cake its delicate flavour, which can be further enhanced by drizzling over orange liqueur. To get the full citrus tang of the fresh orange you will need a food processor to grind the orange rind finely.
- Butter - 1 cup (200g)
- 2 small oranges
- Toasted almonds slices - 1 cup
- Light soft brown sugar - 1 cup
- Eggs - 4, lightly beaten
- Vanilla extract - 1 tsp
- Self raising flour - 11/2 cups
- Icing sugar - 1/4 cup
- Orange liqueur (optionnel)- 1 tsp
- Whipped cream icing
1. Preheat the oven to 180 C. Grease & line up the baking pan with the parchment paper.
2. Peel the oranges in strips, then put in a food processor. Process for a few seconds until the peel forms a fine powder, then put into a bowl.
3. Process the almonds until fine, then mix with the powdered rind. Beat the butter and sugar together until light and fluffy. Whisk in the eggs gradually, adding 1 tsp flour with each addition to prevent the mixture from curdling.
4. Fold in the remaining flour with the almonds and rind mixture until smooth, then spoon into the tin.
5. Bake for about 40 mins or until golden and firm to the touch.
6. Meanwhile squeeze the juice from 1 orange and put in a small pan with the icing sugar and 3 tbsp cold water and simmer for 10 mins or until syrupy. Add the orange liqueur, if using.
7. Prick over the top of the cake with a skewer and spoon the syrup over, then leave to cool in the tin. Cut the cake horizontally.
8. Spread the cut cake side with the icing. Sandwich the other layer on top and decorate.
Happy baking :)