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Michel Roux Jr.'s almond and orange cake

Michel Roux Jr.'s almond and orange cake

Michel Roux Jr.'s orange and almond cake with whisky-soasked segments

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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

Prep time: 25 mins
Cooking time: 45 mins
Total time: 1 hr 10 mins
(plus cake cooling time)
Serves: 8-10
Skill level: Easy peasy
Costs: Mid-price

Romantic
Make in advance

Ingredients

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.

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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

Method

Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180°C/gas mark 4.
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.
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.
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

By Michel Roux Jr.

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