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- Michel Roux Jr.'s almond and orange cake
Michel Roux Jr.'s almond and orange cake
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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
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Serves: 8-10
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Prep time: 25 mins
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Cooking time: 45 mins
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Total time: 1 hr 10 mins
(plus cake cooling time) -
Skill level: Easy peasy
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Costs: Mid-price
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.
- 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.
Picture: Cristian Barnett
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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