How To Make Orange Almond Cake
You will find the recipe card with all ingredients, instructions and a nutritional breakdown below. Here are step-by-step photos to guide you along.
Ideally, make this cake in a 22-23cm (8-9 inch cake pan but could also be made as a loaf or square cake)
Step 1. Wash the oranges but don’t peel them. Place whole oranges in a pot and cover them with cold water (they should be completely covered). Bring to a boil and cook for 1 hour.
Step 2. Strain and rinse the cooked oranges, then cool slightly so you can handle them.
About now, preheat the oven to 160 C / 320 F (140 C fan). Grease and line a cake pan with baking paper.
Step 3. Puree the oranges. Cut into 1-2 cm cubes and remove any seeds. Leave the rind on. Place the orange pieces into a food processor or use a stick blender or a blender. Blitz on high 3-4 times, scraping down the sides in between until it’s pureed. It should be pretty smooth but it’s okay if you can see a few little bits of the rind. Set aside.
Step 4. In a mixing bowl, beat the eggs and sweetener until pale and frothy (about 2 minutes on high). Add the orange puree and stir through. Add the almond meal and baking powder and stir through.
Step 5. Pour the mixture into the prepared baking pan. Bake for 60 minutes at 160 C / 320 F (140 C fan) or until a skewer comes out clean.
Step 6. In the meantime, add the almond flakes to a small frying pan and cook over medium heat until toasted to a golden brown. Start by stirring every 30 seconds to a minute and then stir more frequently as they start to change colour. Set aside to cool.
Step 7. Remove the cake from the oven and cool it in the tin completely before removing it. To finish the cake, spread the honey or marmalade on top of the cake into a very thin layer and sprinkle with toasted almonds (they should stick to the top better with the sticky honey). You can sprinkle it with a little icing sugar but optional.
Step 8. While the cake is cooling, make the basil cream. Whip the cream until thick and fluffy, then add the chopped basil leaves and whip them together for 10 seconds or so. Add vanilla and yoghurt and stir in or whisk in. Set aside (keep in the fridge if needed).
Serve the basil cream on the side or you can put a dollop on top of the cake.