HONEY ORANGE TRAYCAKE

Almonds, vanilla, yogurt and a kiss of rose water ‘My dear nan loved a traybaked sponge,’ says Jamie. ‘With the combination of honey, almonds and orange reminiscent of Greece, it’s like I’ve sent her on her holidays in the form of a cake! I think she would have really liked this one.’

SERVES 12

Time: 1 hour 5 minutes

Energy 397 kcal Fat 28.9g

Sat fat 4.4g Protein 7.1g Carbs 29g Sugars 16.3g Salt 0.3g

Fibre 0.9g

Preheat the oven to 180°C. Line a 20cm x 30cm roasting tray with a sheet of greaseproof paper, then rub it with olive oil. Finely grate the orange zest into a large bowl and put aside, then take your time to very finely slice one orange into rounds. Layer it into the tray, drizzle with 100g of honey and bake for 20 minutes.

Meanwhile, add the almonds, flour, yogurt and vanilla paste to the bowl of orange zest. Crack in the eggs, add 200ml of olive oil, a small pinch of sea salt, the remaining 100g of honey, and a small thimble of rose water, if using. Whisk together well.

Remove the tray from the oven, gently pour the cake batter over the orange slices, and return to the oven for 35 minutes, or until golden and an inserted skewer comes out clean.

Turn the cake out on to a board, and carefully peel away the greaseproof paper. Nice served warm with a dollop of yogurt or custard.

ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022; © Richard Clatworthy, 2022

INGREDIENTS

Olive oil

2 large oranges or blood oranges

200g runny honey 200g ground almonds 200g self-raising flour 200g Greek yogurt 2 teaspoons vanilla bean paste

2 large free-range eggs Optional: Rose water