Orange & Cream Cake

This must be the ultimate orange cake. Not only is the sponge moist and full of fresh orange flavour, but it’s topped with the most delicious citrusy whipped cream. And, the real ‘icing-on-the-cake’ is that it’s naturally gluten-free. What’s not to like?!..

260g ground almonds

1 teaspoon baking powder

¼ teaspoon fine sea salt

4 large eggs

120g caster sugar

60ml extra virgin olive oil

Zest of 2 oranges

1 tablespoon freshly squeezed orange juice

1 teaspoon pure orange extract

For the topping:

480ml double cream

70g icing sugar

1 teaspoon pure orange extract

Zest of 1 orange (plus more to decorate)

Orange slices to decorate (optional)

*You will need a 20cm round cake tin, greased and base lined with greaseproof paper.

1. Whisk together the almond flour, baking powder and salt. Set aside.
2. In a separate large bowl, whisk together the eggs and then whisk in the sugar, oil, orange zest, orange juice and orange extract.
3. Add the dry ingredients to the wet mixture and stir together until the dry ingredients are incorporated. Be careful not to over mix.
4. Pour the batter into the prepared tin and use a spatula to spread it out evenly.
5. Bake in a preheated oven, 180’c fan, for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. The edges of the cake should be golden brown and pulled away from the sides of the tin slightly.
6. Let cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
7. Meanwhile make the cream topping, add the double cream, icing sugar and orange extract to a bowl and beat together until stiff peaks form.
8. Once fully whipped, stir in the orange zest.
9. Top the cooled cake with the whipped cream and decorate with more orange zest and/or fresh orange slices.

Menu Mistress will by away over the next couple of weeks.

I’ll be back with new, delicious recipes at the beginning of June!..