Almond and Orange Syrup Cake

I've been wanting to make this cake for awhile now . . . but for some reason there have been no ground almonds to be found in any of the stores locally. Perhaps there is a shortage or some such. Most annoying as they are an ingredient I use fairly often!



I decided to take the bull by the horns today and make my own.



I have always been a bit leery of grinding my own, because if you take it just that little bit too far . . . nuts can become a bit oily . . . and I didn't want that to happen.



I read somewhere recently though, that . . . if you add a bit of the sugar from the recipe to the nuts as you are grinding them, this can help to prevent that from happening . . . so this I tried . . . and with great success I might add!




We are having company tonight for a small group scripture study and then a time of fellowship and refreshments afterwards. I thought this cake would go down a real treat.





It's dense and rich and oh so buttery and delicious. It's one of those cakes that actually gets better tasting as the days go on . . .

Not that you will have it around that long. It's really that good that it will disappear . . .

lickety split!!



*Almond and Orange Syrup Cake*
Serves 8
Printable Recipe

A beautifully dense and delicious cake, with a sticky orange topping.

250g blanched almonds (about 2 cups)
225g of caster sugar (1 1/4 cups)
50g of self raising flour (1/3 cup plus 1 TBS)
250g of unsalted butter at room temperature (1 generous cup)
the grated orange zest of 2 large oranges
4 large free range eggs
60g of flaked almonds (about 1//2 to 3/4 cup)

Orange Syrup:
the freshly squeezed juice of two large oranges
55g of caster sugar (a heaped quarter cup)

To serve:
Creme fraiche or extra thick double cream

Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch springform pan and set aside.

Put the almonds into the food processor along with 1/4 of the sugar. Process until finely chopped. Transfer them to a bowl. Rub the orange zest into the sugar with your fingertips until it gets very fragrant. (my favourite part of this and a tip I learned from Dorie Greenspan.) Tip the sugar and flour into the bowl containing the almonds.

Beat the butter until fluffy. Beat in the eggs one at a time, beating well after each addition to mix in well. Add the flour mixture in two batches, beating again after each addition until well combined. Scrape the mixture into the prepared pan. Level off. Sprinkle with the flaked almonds.

Bake for 45 to 55 minutes, until golden on top and set. If you think it is browning too quickly, then cover with foil, shiny side up.

While the cake is baking make the orange syrup. Place the orange juice and sugar into a small saucepan. Bring to the boil, stirring until the sugar is dissolved. Remove from the heat and keep warm.

Once the cake is done remove it from the oven and poke it all over with a skewer. Spoon the orange syrup over the top of the hot cake, allowing it to soak in.

Let the cake cool before cutting into slices to serve. Pass the creme fraiche or cream.

Note - a spring of rosemary simmered in with the orange syrup gives it an elusive and wonderful flavour addition! Discard the rosemary before spooning the syrup over the cake.

Giveaway!!
One Kellogg’s Family Breakfast Hamper

I chose a random numbers generator to pick a winner of the Kellogg's Family Breakfast Hamper and guess what, it chose Number 1! I wish I could have one of these sent to each of you. Heck I wish I could have one of these myself! Angie, you are the winner. Let me know your details and I'll arrange to have it sent to you as soon as! Take heart the rest of you. I'll be hosting another giveaway soon and I think the next one is going to be kitchenware!