Orange & almond cake

Orange & almond cake

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

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

Method

  1. Preheat the oven to 180°C. Grease a 20 cm square or round tin and sprinkle lightly with 1/4 cup of the breadcrumbs.
  2. Mix together the remaining breadcrumbs, the orange rind and juice, ground almonds and orange-flower water. Beat the egg yolks with the sugar and salt until very pale and thick and stir into the orange mixture.
  3. Beat the egg whites until they hold stiff peaks and fold into the orange mixture. Turn into the prepared cake tin.
  4. Bake for about 40 minutes. Allow the cake to cool in the tin. When cold, turn out and spread whipped cream over the top before serving.

Note

  • Orange-flower water can be purchased from many health food shops and delicatessens, or in concentrated form from chemists. If using the concentrate, you will need only 2–3 drops.
Tags:
baking
bakery
margaret
fulton
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