From: https://goodfood.uktv.co.uk/recipe/almond-and-orange-cake/
Michel Rouxs almond and orange cake is topped with a glaze made with freshly squeezed orange juice, marmalade and sliced almonds.
By Michel Roux Jr
2. Whisk the butter and orange zest together in a bowl until pale, then add the eggs one at a time. Fold in the dry ingredients with a metal spoon, then pour the mixture into the buttered cake tin. Bake in the oven for 45 minutes or until cooked.
3. For the glaze: Meanwhile, make a syrup by boiling the orange juice and brown sugar together in a pan. Take off the heat and leave to cool.
4. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely before brushing on a little warmed marmalade and sprinkling it with a few toasted, sliced almonds.
Michel Rouxs almond and orange cake is topped with a glaze made with freshly squeezed orange juice, marmalade and sliced almonds.
By Michel Roux Jr
Ingredients
For the cake:
- 50 g plain flour
- 1 tsp baking powder
- 225 g caster sugar
- 250 g ground almonds
- 250 g butter, at room temperature, plus a little extra for greasing
- 1 tbsp orange zest
- 4 eggs
For the glaze:
- 80 ml freshly squeezed orange juice
- 60 g brown sugar
- 1 tbsp marmalade
- a handful sliced almonds, toasted
Method
1. For the cake: Preheat the oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Sift the flour, baking powder and caster sugar, and add the ground almonds.2. Whisk the butter and orange zest together in a bowl until pale, then add the eggs one at a time. Fold in the dry ingredients with a metal spoon, then pour the mixture into the buttered cake tin. Bake in the oven for 45 minutes or until cooked.
3. For the glaze: Meanwhile, make a syrup by boiling the orange juice and brown sugar together in a pan. Take off the heat and leave to cool.
4. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely before brushing on a little warmed marmalade and sprinkling it with a few toasted, sliced almonds.