ORANGE AND ALMOND CAKE
Double the batter and make a layer cake for a special occasion.
1 cake (12 slices)
2 large oranges
6 extra-large eggs
250 ml (1 c) castor sugar
300 g ground almonds
5 ml (1 t) baking powder
45 ml (3 T) cornflour few drops almond essence
250 ml (1 c) fresh orange juice
60 ml (¼ c) castor sugar or honey
1 vanilla pod
500 g butter
1 kg sifted icing sugar
orange, yellow and pink food colouring gel
fresh roses (optional)
honey for drizzling
1 Preheat the oven to 180 °C. Grease a 20 cm cake tin. 2 Cake Cook the oranges, peel and all, in boiling water for about 30 minutes until soft. Drain, remove the pips and chop finely in a food processor.
3 Whisk the eggs and sugar until pale and thick. Mix the almonds, baking powder and cornflour and fold into the egg mixture, alternating with the oranges. Add the essence and spoon into the baking tin. 4 Bake for 40-60 minutes or until a skewer inserted in the middle comes out clean.
5 Syrup (if using) Bring the ingredients to the boil and simmer for 10 minutes. Pour over the hot cake.
6 Icing Beat the butter until smooth and creamy. Beat in the icing sugar, adding a little hot water if the mixture is too thick.
7 Squeeze 1 line of each colour gel down the sides inside a large icing bag that has a rosette nozzle. Put the icing mixture in the bag, pushing it against the sides to stick to the colour gel lines (the gel lines add the multi-colour effect). Pipe large circles over the entire cake and smaller flowers here and there to fill in the gaps.
8 To finish Decorate with fresh roses (if using). Drizzle a little honey over to create ”dewdrops“.