Orange and Almond Cake

Ingredients:

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1 medium orange

175g/6oz softened butter

175g/6oz light mxscovado sugar

3 eggs

175g/6oz SR flour

0.5 tsp bicarbonate of soda

50g/2oz ground almonds

Icing sugar for dredging

  

Method: 

• Preheat the oven to 190/Gas 5/170 fan.

• Butter and line the base of a 23cm/9in round deep cake tin

• Cut the whole orange-skin, pith, flesh, the lot into pieces. Remove any pips and then whizz it all up in a processor to a finely chopped puree.

• Tip the butter, sugar, eggs, flour, bicarbonate and almonds into the processor and whizz for 10 seconds, until smooth.  Pour into the prepared tin and smooth the top.

• Bake for 20-25 minutes, until cake has risen and brown.  Allow to cool in tin for 5 minutes before turning out on a wire rack.

• Dredge thickly with icing sugar before serving. 

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Thank you to Sue Roworth for this recipe.