There is something so satisfying about Sunday afternoon tea and cake. To me, having an hour break on a Sunday afternoon means you have had a winning week. No washing, no food shopping, no jobs. You are a winner. A winner at life. But who am I kidding, having Sunday afternoon tea and cake means only one thing in my house. You are not hungover! 10/10 capacity and decision making skills are back on the table and this cake is a good decision. Flourless and borderline Italian therefore… perfect.
Orange & Almond Cake
100g brown sugar
200g caster sugar
250g almond meal
1 1/2tsp baking powder
100g caster sugar
Mascarpone to serve
Place the two oranges in a large pot of simmering water and gently simmer for 2 hours. Remove them from the pot and keep the simmering liquid. In a food processor, blend the oranges until smooth. Leave to cool.
Preheat your oven to 180 and line a cake tin.
Using a stand mixer or strong arms, whisk the eggs and sugars together until white and fluffy. Now add the almond meal and baking powder and continue to mix until fully combined. Stir through your pureed orange then pour into your cake tin and bake for 1 hour or until a skewer comes out clean.
For your syrup add 2 cups of the reserved simmering water to a small pot along with the sugar. Cut the rind of your remaining orange into thin slices and add to the pot. Squeeze in the juice from your orange and leave to boil on a high heat for 5-10 minutes. You want to have a thick, sweet syrup.