This is an incredibly moist and fragrant cake from the ground almonds, fresh citrus fruit and the honey syrup poured over at the end. The recipe is originally from North Africa where oranges and almonds are staple crops and the citrus and sweet spices like cinnamon, cardamon, allspice and nutmeg really add an exotic twist to this simple dessert. 

ORANGE & ALMOND CAKE BLEND (1 portion = 3 tbsp): cinnamon, allspice, green cardamon, coriander, nutmeg, cassia

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Orange & Almond Cake Recipe:

You Need: 

• 4 oranges or 8 clementines, satsumas or tangerines
• 6 eggs (any size)
• 200g ground almonds
• 150g polenta or semolina
• 200g sugar
• 1 tsp baking powder
• 150g honey
• Mascapone or sour cream to serve (optional)
• A handful of flaked almonds to decorate the cake (optional)

Method:

• Boil 2 of the oranges in a deep, covered pan of water for at least 1 hour or until thoroughly soft. Drain and leave to cool slightly, discarding the water                
• Preheat the oven to 170°C/gas mark 3                
• Cut the boiled oranges into pieces, remove as many pips as you can, then blend the orange pieces with 75ml fresh water to a smoothish, thick puree                
• Mix in the sugar, ground almonds, polenta, eggs, baking powder, all but a pinch of the ORANGE AND ALMOND CAKE BLEND and ¼ tsp salt to make a smooth, thick batter                
• Pour the batter into a greased and lined 24cm cake tin, then bake for 45 minutes or until the cake has risen slightly, is firm to the touch and a knife inserted into the centre comes out clean                
• Poke a series of small holes into the top of the cake while it’s still hot, then heat the honey with the juice of the remaining 2 oranges, 100ml water and the remaining ORANGE AND ALMOND CAKE BLEND for 5 minutes or until reduced slightly                
• Pour the hot honey syrup over the top of the cake then leave to cool and absorb the syrup                
• Serve with the flaked almonds sprinkled on top (if using) and a spoonful of mascarpone on the side (if using)