Orange and Almond Cake
found in Desserts - Cold
Gluten Free |
Prep: 30 minutes
Cook: 45 minutes
Difficulty:
Moderate
This orange cake is deliciously moist. Serve it with a dollop of basil cream for a tasty dessert.
Ingredients
- 6 eggs
- 250g almonds, ground
- 4 tbsp flaked almonds
- 150ml double cream, lightly whipped
- 1 vanilla pod, split and seeds scraped
- 450g oranges
- 50g caster sugar
- 50g basil leaves
- 50ml water
For The Basil Cream
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Grease a 23cm/9in springform cake tin.
2
Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.
3
Drain the oranges and roughly chop, discarding the pips.
4
Blend the chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth.
5
Spoon the mixture into the cake tin and sprinkle over the flaked almonds.
6
Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool.
7
Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool.
8
Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup.
9
Serve slices of the cake with a dollop of basil cream, if you wish.