Sophisticated and seductive, the combination of orange and almonds in this easy-to-make cake hits just the right notes. Not too sweet and with a delicious texture, you’ll loose yourself in this distinctive treat.
2 medium oranges
3 cups peeled almonds
2 teaspoons baking powder
¾ cup caster sugar
1 teaspoon vanilla-bean paste
For the icing:
1 tub (250g) of light cream cheese, softened
Juice of one orange
4-5 tablespoons icing sugar, sieved
6 pieces candied orange (optional)
Place the oranges in a large pot and cover with cold water. Bring to the boil and cook till soft, approx 30 minutes. Meanwhile, place the almonds in a food processor and chop for 1-2 minutes till ground, but still a little chunky. Heat the oven to 170°C and line a 20cm spring-form tin well with bakers paper and grease well. In a large bowl mix together the almond meal, castor sugar and baking powder. Stir well to combine. Place the oranges (whole) in blender or food processor and puree till smooth, approx 2 mins. Add the vanilla and eggs and pulse to combine. Add the orange mix to the almonds and stir to combine. Bake for 40 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. Allow cake to cool before removing from the tin.
To make the icing place the cream cheese, orange juice and icing sugar in a food processor. Blend till smooth. Adjust the texture with additional orange juice or icing sugar as required. Ice the cake and garnish with pieces of candied orange.
Tip: Delicious served with crème fraiche, or thick cream and dark-chocolate shards.
If you have a sweeter tooth, serve with ice-cream or vanilla custard. If you prefer a sweeter cake, use a full cup of caster sugar. You can also substitute the vanilla-bean paste with vanilla essence.
Recipe: Camilla van Beuningen
Photography: Stephen Ostrer