OR­ANGE AL­MOND CAKE

Woolworths TASTE - - Joburg Restaurant -

Serves 8

EASY

GREAT VALUE Prepa­ra­tion: 20 min­utes Bak­ing: 45 min­utes

but­ter 250 g, soft­ened or­ange zest 1T le­mon zest 1T caster su­gar 330 g free-range eggs 4 self-rais­ing flour 225 g, sifted ground al­monds 75 g or­ange juice ½ cup le­mon juice 4T

For the can­died cit­rus top­ping: caster su­gar 200 g wa­ter ½ cup medium or­ange 1, thinly sliced medium le­mon 1, thinly sliced

For the glacé ic­ing: ic­ing su­gar 130 g, sifted boil­ing wa­ter 2 T, plus 1 t

1 Pre­heat the oven to 160°C. Grease 1 x 22 cm cake tin, or line with bak­ing pa­per.

2 In a large bowl, beat the but­ter, zest and su­gar us­ing an elec­tric mixer un­til fluffy. Beat in the eggs, al­ter­nat­ing with the flour, al­monds and juices. 3 Spread the mix­ture evenly into the cake tin. Bake for 45 min­utes, or un­til a skewer comes out clean­ish in the cen­tre. Once cool, re­move from the pan. 4 To make the can­died cit­rus top­ping, heat the su­gar and wa­ter in a saucepan over a low heat un­til the su­gar has dis­solved. Add the cit­rus slices, bring to a boil and sim­mer for 15 min­utes. Re­move from the heat and leave to cool on bak­ing pa­per. 5 To make the ic­ing, mix the ic­ing su­gar and wa­ter. Driz­zle the ic­ing over the cake once cool and top with the can­died cit­rus. This cake keeps well for three days, if cov­ered.

WINE: Wool­worths Diemers­dal Pas­sion­fruit Sau­vi­gnon Blanc 2018

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