Glazed almond and orange cake
Depending on the eggs you use and how well they are beaten, it has an almost ‘angel cake’ lightness and is just perfect with a cup of tea in the late afternoon or with ice cream and poached fruit for dessert. I love a good almond cake and since deciding (yesterday) to avoid wheat for a while, am amassing quite a collection of recipes for them. The chocolate almond cake I put on Local is Lovely recently is also a winner.
The original recipe for today’s cake comes from my Grandmother and since passing it on, I’ve made it countless times. I’ve added lots (I mean lots) of orange and lemon zest and also glazed the top with a simple creme fraiche icing. Yum, it’s the perfect pudding for this time of year when the only fruits in season here at least, seem to be citrus, citrus and more citrus.
Almond and Orange Cake
This cake is extra good if you can be bothered to make the almond meal yourself from natural almonds. To do this just blitz up a cup or so until nice and fine. It makes all the difference to the end result.
4 eggs, separated
200g caster sugar
200g almond meal
Zest of two oranges
Zest and juice of one lemon
Line a cake tin with baking paper or grease a moulded cake tin (mine is scalloped with a hole in the middle) and preheat oven to 180C. Beat the egg yolks and sugar together until very pale and fluffy. Gently fold through the almond meal through the egg yolks and sugar then wash and dry the mixing bowl really well. Beat the egg whites until stiff (at least for five minutes). Fold a little through the yolk mixture to loosen it up before adding the rest of the egg whites, the zest and juice. Fold gently until just combined and spoon into prepared cake tin. Bake for 30 minutes or until the cake is golden and just starting to pull away from the sides of your tin. Let cool in the tin for a few minutes before turning out onto a cooling rack. Let cool completely before icing.
Creme fraiche glaze
1/4 cup creme fraiche
1 cup icing sugar
Zest and juice of one orange
Combine all ingredients and spoon over cooled cake.
This post is part of the Coles Fresh and Real story. Fresh food to inspire.