Orange Almond Cake Recipe |
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You will need..... 4 oz. butter 3 oz. castor sugar grated ring of 1 orange 2 eggs, beaten 4 oz. self-raising flour, sieved Preparation Time about 1 tablespoon milk 25 minutes For the icing: 5 oz. butter
Cooking Time 10
oz. icing sugar, sieved
15-20 minutes 1
tablespoon orange juice
3 oz. almonds
Oven setting
350ºF; Gas Mark 4
Grease two
7-inch sanwich tins and line bases with a circle of greased greaseproof
paper. Beat the butter, sugar and orange rind until the mixture is pale
and creamy. Beat in the egg a little at a time, add a tablespoon of the
flour with last amount of egg to prevent curdling. Fold in the rest of
the flour and enough milk to make the mixture a soft dropping
consistency. Divide between the tins and bake in a moderate oven for
15-20 minutes, or until the cakes spring back when lightly pressed with
a finger. Turn out and cool on a wire tray. Blanch,
shred and lightly toast almonds (see Quick Tip below). Cream
butter for buttercream icing until it is soft. Beat in icing sugar and
orange juice. Sandwich cakes together with about one third of the
icing. Spread
remaining icing over top and sides of the cake. Scatter almonds over
top and base of sides.
Quick Tip
Toasting almonds: take care not to do this quickly, otherwise the edges
over brown and taste bitter. Gently brown under medium grill, turning
frequently.
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