With lockdown in full swing and these strange times becoming our new norm baking is keeping a smiile on my families faces! In normal circumstances I do not have a huge amount of time to do much baking so for me it is one of the advantages of the difficult situation we are all trying to get through. My hungry family are loving it and beginning to expect it regularly! This cake is so moist and really was delicious so well worth a try!
The recipe is gluten and dairy free.
Butter for greasing
Finely grated zest of 3 unwaxed oranges and juice of 2
Juice of 1 lemon
75g granulated sugar
3 sprigs of rosemary
250g caster sugar
6 large eggs, separated
225g ground almonds
1/4 tsp almond extract
Icing sugar for dusting
* Preheat the oven to 180c/170fan/gas mark 5
* Line a 23cm springform cake tin with greaseproof paper then butter the paper.
* Make a syrup by combining the citrus juices, granulated sugar and two rosemary sprigs in a pan. Heat gently, stirring to help the sugar dissolve, then turn the heat up and boil for 5 minutes.
* Leave to cool – it will thicken as it cools.
* Set aside 2 tbsp of the caster sugar and beat the egg yolks with the rest of the sugar until the mixture is pale and fluffy.
* Stir in the ground almonds, almond extract and orange zest.
* With clean beaters, beat the egg whites with the reserved sugar until they are stiff. Using a large metal spoon, gently fold the egg whites into the egg yolk mixture.
* Scrape the batter into the prepared tin and bake for 45 minutes or until the cake is golden and you can feel that it is firm when you press the centre. The cake should also be coming away from the sides of the tin.
* Leave for 5 minutes, then unclasp the side and remove the surround from the cake, carefully peel the paper from the bottom and put on a plate.
* While it is warm, pierce the cake all over with a skewer and slowly pour the syrup over it. Leave to absorb.
* Decorate with a sprig of rosemary and lightly dust the cake with icing sugar.
* Serve at room temperature with creme fraiche.