Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Nutrition per serving
Calories3924.1 kcal (196%)
Total Fat291.9 g (417%)
Carbs283.3 g (109%)
Sugars211 g (234%)
Protein70.4 g (141%)
Sodium313.9 mg (16%)
Fiber24.8 g (89%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
225 gramsunsalted butter
soft, plus extra for greasing
200 gramscaster sugar
4eggs
large
50 gramsplain flour
or rice flour if you want this to be gluten-free
180 gramsground almonds
1 scant teaspoonalmond extract
1orange
finely grated zest of, medium, 1 x 15 ml tablespoon plus 1 teaspoon of juice
2 x 15mlorange-flower water
1 teaspoonicing sugar
to decorate
Instructions
Step 1
Preheat the oven to 180°C/160°C Fan/350°F, and slide a baking sheet onto a low rack or the bottom of the oven — this is not for the cake to bake on, but to catch any drips. Grease a 20cm / 8 inch springform cake tin, and cut out a baking parchment circle to line the bottom.
Step 2
Cream together the butter and sugar until almost white, then beat in the eggs one by one, spooning in a little of the flour with each one as you go.
Step 3
Fold in the rest of the flour, and the ground almonds. Add the almond extract, grated orange zest, orange juice and orange-flower water, folding again to combine. Don’t worry if the mixture looks a bit curdled.
Step 4
Pour and scrape this into your prepared tin smoothing the top and bake on a rack in the oven for 40-50 minutes. If the middle has not set but the top is catching then cover loosely with foil.
Step 5
If a cake tester comes out clean and the top of the cake is firm, then remove from the oven and leave to cool in the tin for about 5-10 minutes.
Step 6
Carefully unspring the sides of the cake and leave to cool on a rack. Once cold it can be wrapped in baking parchment and foil and left for a day or two.
Step 7
When you are ready to serve, dust the top with a little icing sugar pushed through a small sieve.
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