Orange cake is always a good idea with a cuppa and this Michel Roux Jr.’s almond and orange cake is a delicious, easy cake that is perfect for dessert. 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. This recipe serves 8-10 people, so it’s ideal for when you know you’re having friends or family over and you want to bake a homemade treat. This simple orange and almond cake takes 1hr and 10 mins plus chilling time to prepare and cook, but it’s so worth the wait. This delicious cake is great served with ice cream or lashing of double cream for dessert or serve on it’s own the next day with a cuppa. This restaurant-worthy cake is a really winner with plenty of citrus flavour thanks to the freshly grated zest of orange, orange juice and marmalade. The almonds add a nutty bite to this cake which works wonders with the moist sponge.
- 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
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.
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.