Almond and Orange cake with Orange Syrup

By Stephen Parkins-Knight
Posted Tuesday, August 9, 2005

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Torta de Almendras (sin Harina) con Syrup de Naranja
Almond and Orange cake with Orange Syrup

Now as the Spanish are surrounded by some of the finest oranges there are, this is a lovely to way to use them and wake up to something a little sweet and tangy after one of those very civilised siestas.

Preparation and cooking time: 1 hour and 20 minutes

Serves: 8-10

Ingredients:
3 oranges
300g ground almonds
150g icing sugar
100g caster sugar
6 medium eggs
2 tsp baking powder
3 tbsp ginger syrup (from stem ginger jar - optional)
1 tsp ground cinnamon

Orange syrup
600 ml freshly squeezed orange juice
200g caster sugar
1 cinnamon stick

Method
Pre-heat the oven to 180ºC/350ºF, Gas 5. Line a 20cm/8inch spring form cake tin with parchment paper. Boil the oranges for 30mins. Drain, cool and cut in half. Remove the pips with a small spoon. Put the oranges and the rest of the cake ingredients in a food processor and blitz for approx. 30 seconds. Pour into the cake tin and bake in a pre-heated oven, on the middle shelf for 1 hour. Remove and leave to cool in the tin for 10 minutes. Turn out onto a wire cooling rack.

For the orange syrup, bring the orange juice, sugar and cinnamon to the boil in a medium sized pan. Reduce by two-thirds and remove from the heat. When the cake has cooled make skewer holes in the top and pour over the syrup.

To serve
Serve with a generous amount of yoghurt and a scattering of pistachio nuts or equally delicious with ripe figs.

Copyright: Stephen Parkins-Knight
www.kitchenofsecrets.com