Post by helenhh on Dec 21, 2014 16:19:40 GMT
This is the cake I made for the Mince Pie cycle.
A small knob of butter (to grease tin)
4 medium eggs, separated
200g caster sugar (could probably use 20g less as some of it is just used to sweeten juice at the end)
175g ground almonds
½ tsp ground cinnamon
½ tsp baking powder
Juice and finely grated zest of 3 seville oranges (or 1 big sweet orange and 1 lemon)
Heat the oven to 180C/Gas Mark 4.
Use the butter to grease the base and sides of an 18cm-20cm cake tin with a removable base - you want one about 6cm deep. (I had a 22cm so the cake was a bit flat.) Cut a circle of baking parchment to fit the base and press it in.
Put the egg yolks in a large bowl with 150g of the sugar and whisk until pale and creamy.
Stir in the almonds, cinnamon and baking powder, then half of the orange juice and all of the zest. Mix well.
In another bowl, whisk the egg whites with 1 tbsp of the remaining sugar until they form stiff peaks.
Add a third of the whites to the almond mixture and stir in. Then add the remaining whites add gently fold in. Don’t be too vigorous or you’ll lose the air you’ve whisked in.
Pour into the tin and bake for 45 to 55 mins until the top is risen, spongy and browned all over.
While it’s cooking, mix the remaining orange juice with the rest of the sugar.
Remove the cake from the oven. Spike the top with a skewer. Spoon over the juice and sugar mixture, encouraging it towards the holes. Leave to cool. You can eat it straight away but it gets better if left for a day so the flavours can get acquainted.
I flip it over onto a place, peel of the parchment and flip it back over again.
Very tasty with a large dollop of greek yoghurt.
A small knob of butter (to grease tin)
4 medium eggs, separated
200g caster sugar (could probably use 20g less as some of it is just used to sweeten juice at the end)
175g ground almonds
½ tsp ground cinnamon
½ tsp baking powder
Juice and finely grated zest of 3 seville oranges (or 1 big sweet orange and 1 lemon)
Heat the oven to 180C/Gas Mark 4.
Use the butter to grease the base and sides of an 18cm-20cm cake tin with a removable base - you want one about 6cm deep. (I had a 22cm so the cake was a bit flat.) Cut a circle of baking parchment to fit the base and press it in.
Put the egg yolks in a large bowl with 150g of the sugar and whisk until pale and creamy.
Stir in the almonds, cinnamon and baking powder, then half of the orange juice and all of the zest. Mix well.
In another bowl, whisk the egg whites with 1 tbsp of the remaining sugar until they form stiff peaks.
Add a third of the whites to the almond mixture and stir in. Then add the remaining whites add gently fold in. Don’t be too vigorous or you’ll lose the air you’ve whisked in.
Pour into the tin and bake for 45 to 55 mins until the top is risen, spongy and browned all over.
While it’s cooking, mix the remaining orange juice with the rest of the sugar.
Remove the cake from the oven. Spike the top with a skewer. Spoon over the juice and sugar mixture, encouraging it towards the holes. Leave to cool. You can eat it straight away but it gets better if left for a day so the flavours can get acquainted.
I flip it over onto a place, peel of the parchment and flip it back over again.
Very tasty with a large dollop of greek yoghurt.