Orange,-raspberry-and-almond-cake

Orange, raspberry and almond cake

Orange purée and ground almonds give this bake a lovely moist texture

By , 23 March 2018

(9 votes)

Orange, raspberry and almond cake
  • Cook: 2 Hours 10 Mins
    plus cooling
  • Serves: 20
  • Price: 37p per serving
Nutritional Info
Each 82g serving contains
  • Energy

    600KJ

    144KCAL

    7%
  • Fat

    8.4g

    med

    12%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    6.4g

    med

    7%
  • Salt

    0.13g

    low

    2%
of your reference intake.
Typical energy values per 100g: 732kJ/175kcal.
Ingredients
  • 5 oranges
  • 6 eggs
  • 100g maple syrup
  • 200g ground almonds
  • 100g self-raising flour
  • 150g Grower’s Selection Raspberries
  • 20g flaked almonds
  • 1 lemon
  • 1 cinnamon stick
Method
  • Put 2 oranges in a small pan, cover with water and a lid, bring to the boil and simmer for 2 hrs until soft. Drain and leave to cool. Cut the oranges into chunks, remove any pips, and blend until smooth.

  • Preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 23cm round springform cake tin with baking paper.

  • Separate 6 eggs. Put the yolks in a bowl with 75g maple syrup, ground almonds, self-raising flour and the blended orange pulp (380g). Beat together until combined.

  • In a separate bowl, whisk the egg whites until they form stiff peaks. Stir ⅓ into the batter until well combined, then gently fold in the remaining portion with a large metal spoon. Carefully fold the raspberries through the batter.

  • Pour the batter into the cake tin, smooth the top and sprinkle with the flaked almonds. Bake on the middle shelf of the oven for 45-50 mins or until golden, risen and a skewer inserted in the centre comes out clean.

  • Meanwhile, put the zest 2 oranges and juice 3 oranges (200ml) in a pan with 25g maple syrup, juice and zest of the lemon and the cinnamon stick. Bring to the boil, simmer for 5 mins, leave to cool, then discard the rind and cinnamon.

  • When the cake is cooked, poke it all over with a fine skewer. Pour over the orange syrup and allow it to sink in slightly. Remove the cake from the tin and serve warm or cold.