ORANGE ALMOND CAKE
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