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Michel Roux Jr.'s almond and orange cake

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Michel Roux Jr.'s orange and almond cake with whisky-soasked segments
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

    (plus cake cooling time)
  • Skill level: Easy peasy

  • Costs: Mid-price

 

Trust Masterchef judge, Michel Roux to help you bake a moist and delicious cake that's fit for any restaurant - and it's easy too

Ingredients

  • 50g plain flour
  • 1tsp baking powder
  • 225g caster sugar
  • 250g ground almonds
  • 250g unsalted butter, room temperature
  • 1tbsp grated zest of orange
  • 4 free-range eggs
  • 80ml freshly squeezed orange juice
  • 60g brown sugar
  • 1tbsp marmalade
  • Handful of sliced almonds, toasted

That's goodtoknow

cartoon image of chef

Don't peek! Don't open your oven door too soon until the cake is more than half way through its baking time. You might interrupt that initial stage and your cake could collapse.

Method

  1. Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180C/gas mark 4.
  2. Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a metal spoon. Pour the mixture into the cake tin and bake in the preheated oven for 45 mins or until cooked.
  3. Meanwhile make a syrup by boiling the orange juice with the brown sugar. Leave to cool. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely before brushing on a little warmed marmalade and sprinkling it with a few toasted, sliced almonds.
  4. Lovely served with orange segments marinated in a generous splash of whisky and a little demerara sugar.
Recipe extract from Michel Roux: A Life in the Kitchen by Michel Roux Jr. published in hardback by Weidenfeld & Nicolson, 20. Available from Amazon

Picture: Cristian Barnett

Average rating

  • 4
(71 ratings)

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Your comments

aninalos

Do as Michel says and do not add the sugar with the butter and eggs. To cheat is to err as this may make the cake fail to rise completely in the centre. Practice your technique to get it right. I do say, however, that apricot jam is better than marmalade as it makes it sweeter. I have made it many times over the year. It's a really excellent cake.

Cathy

Fabulous recipe - meant to give it 5 stars but cant seem to change the rating sadly. Highly recommend it. Not necessary to put marmalade on top just sprinkle with almonds and icing sugar. Sensational with summer berries and cream as a pudding

Christina

sugar should be mixed with eggs and butter not added later..

Susie

Absolutely beautiful cake. Everybody loved it.

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