Orange and almond cake
Preparation time 1 hour 30 minutes Cooking time: 50-60 minutes
- 150g large raisins
- 50ml amaretto
- 2 oranges
- 4 eggs
- 180g golden caster sugar
- 150g ground almonds
- 50ml olive oil
- 150g plain flour
- 2tsp baking powder
- 1-2tsp icing sugar
- 1 small tub crème fraîche (250ml)
- Juice 1 lemon
- 1-2sp icing sugar
Pre-heat your oven to 180°C/350°F/gas mark 4. Tip the raisins and amaretto
into a small pan and place on a low heat. Bring to a simmer, then remove
from the heat and leave to stand for 1 hour, or longer if you have time.
Put the whole oranges in a pan of water, bring to the boil, reduce the heat
and simmer for 15 minutes. Remove the oranges and leave to cool. Place 1½
oranges into a blender and blitz to a pulp.
In a bowl, whisk the eggs until light and fluffy, then whisk in the sugar.
Stir in the almonds and olive oil. Sieve in the flour and baking powder, and
fold into the mixture. Stir in half the amaretto raisins, then pour the
mixture into a lined 24cm springform cake tin. Scatter the remaining raisins
over the top, then bake in the oven for 50-60 minutes, until cooked through
and golden on top.
Squeeze the juice from the remaining orange half into a small pan. Add the
icing sugar and stir over a low heat until dissolved. Using a skewer, pierce
the cake in several places, then pour over the orange glaze and leave to
Mix together the lemon juice, crème fraîche and icing sugar and serve with the
cake for a citrus zing.
- FYI Seville oranges from southern Spain are bursting with vitamin C. Sharper than
other oranges, they’re too tart to eat raw, so are best turned
into marmalade or used in baking.
Nutritional information: 585 calories, 34g fat
Baked orange tart
Preparation time 45 minutes
Chilling time 1 hour
Cooking time 35 minutes
- 375g shortcrust pastry
- 1 egg, beaten
- 2tbsp marmalade, warmed in a saucepan
- 6 eggs
- 150g caster sugar
- Zest and juice of 2 small oranges
- Juice of 1 lemon
- 30ml orange liqueur (e.g. Cointreau)
- 250ml double cream
- Pinch of salt
- Icing sugar
- Clotted cream
Pre-heat the oven to 180°C/350°F/gas mark 4. Roll the pastry out to a
thickness of ½cm, and use it to line a 23cm loose- bottomed tart tin,
leaving the excess pastry overhanging the tin. Prick the base very lightly
with a fork, then chill in the fridge for 1 hour. Cover with baking
parchment and pour in some ceramic baking beans. Place on a baking tray and
blind bake in the oven for 15 minutes. Remove the parchment and beans, brush
with some beaten egg and return to the oven for a further 5 minutes. Brush
with egg again, then return to the oven for a further 10 minutes or until
crisp. Remove, brush over the warmed marmalade then set aside to cool.
In a bowl, beat the eggs and sugar together, then add the orange juice and
zest, the lemon juice, orange liqueur and cream, along with a pinch of salt,
then whisk together.
Reduce the oven to 160°C/325°F/gas mark 3. Pour the egg mixture into
the pastry case and bake for 35 minutes – the filling should still wobble.
Leave to cool, then trim the overhanging pastry. Dust with icing sugar and
use a blow torch or pop under the grill to caramelise. Serve with clotted
Nutritional information: 545 calories, 35g fat
- Follow Dean on Twitter @DeanEdwardsChef