Orange and almond cake

Orange and almond cake

By
From
Encyclopedia of Food and Cookery

An excellent light cake, good on its own or for dessert at lunch or dinner.

Ingredients

Quantity Ingredient
100g fine fresh breadcrumbs
1 orange, zested
3 large oranges, juiced
125g ground almonds
1 tablespoon orange-flower water
4 eggs, separated
115g caster sugar
1/2 teaspoon salt
250ml cream, whipped

Method

  1. Butter a 20 cm square or round cake tin and sprinkle lightly with 20 g breadcrumbs.
  2. Combine the remaining breadcrumbs with the orange zest and juice, ground almonds and orange-flower water.
  3. Beat egg yolks with sugar and salt until very pale and thick and stir into orange mixture. Beat egg whites until they hold stiff peaks and fold into the orange mixture. Turn into prepared cake tin.
  4. Bake in a preheated moderate oven for about 40 minutes. Allow cake to cool in tin. When cold, turn out and spread whipped cream over top before serving.

Note

  • Orange-flower water can be purchased from many health food shops and delicatessens, or in concentrated form from chemists. Use only 2–3 drops if using the concentrate.
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