Cake of the Day: Orange and Almond Cake from ‘The New Easy’
They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook The New Easy: 135+ Clever Solutions and Flavor-Packed Recipes for Weeknights and Weekends.
(Photo: Donna Hay)
Orange and Almond Cake
Serves 10-12
200g (about 1 cup) unsalted butter, softened
1 ¼ cups caster (superfine) sugar
2 tablespoons finely grated orange rind
3 cups almond meal (ground almonds)
5 eggs
1 cup all-purpose flour
Plan (natural) yogurt, to serve
Orange syrup
1 ½ cups orange juice
2/3 cup caster (superfine) sugar
1 vanilla bean, split and seeds scraped
Preheat oven to 325°F. Place the butter and sugar in a food processor and process until well combined. Add the orange rind, almonds, eggs and flour and process until combined. Pour the mixture into a lightly greased 24 cm round springform cake tin lined with non-stick baking paper. Bake for 1 hour or until cooked when tested with a skewer.
While the cake is baking, make the orange syrup. Place the orange juice, sugar, vanilla bean and seeds in a small saucepan over low heat and stir to dissolve the sugar. Bring to a simmer and cook for 10 minutes or until the mixture has thickened and is syrupy. Discard the vanilla bean and pour half the hot syrup over the hot cake. Stand in the tin for 10 minutes. Remove the cake from the tin and serve with yoghurt and remaining syrup.
Reprinted with permission from The New Easy by Donna Hay (HarperCollins).
More citrus cakes:
Orange & Rosemary Polenta Cake
