Almond honey and orange cake recipe
Almond Honey and Orange Cake recipe
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|For the cake:|
|225 g||unsalted butter|
|225 g||caster sugar|
|225 g||ground almonds|
|2 large||oranges, zest and juice|
|115 g||semolina flour|
|1 tsp||baking powder|
|For the syrup:|
|5 tbsp||light honey|
|1 large||orange, juice only|
|fresh fruit salad or fresh mixed berries, to serve|
|whipped cream or Greek yoghurt, to serve|
|sprigs of mint or thyme, to decorate, optional|
Best enjoyed warm to hot, it will serve 8-10.
Preheat oven to Gas Mark 3, 170°C, 325°F.
Grease and flour a 10-inch, 25cm loose-bottomed or springform tin.
To make the cake:
Cream butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating until well mixed and stir in the almonds.
Fold in the orange juice and zest, the semolina, baking powder and salt and mix well.
Spoon into tin and bake for about 1¼ hours or until risen and golden brown. Use a skewer inserted into to centre to check if done.
Allow to cool for several minutes.
To prepare the syrup:
Melt the honey in the orange juice in a small pan. Allow to cool slightly.
Portion the cake and place on a plate with a serving of fruit and a little yoghurt or cream to the side. Drizzle the warm syrup over the components and serve while warm. Decorate with sprig of fresh mint or thyme if wished.
About this recipe:
I have not made this for some time as it is rather large for my normal needs.
ca. 20 min
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