I wanted to make an orange and almond cake and after various ideas I decided on an almond cake, filled with orange buttercream and homemade raspberry jam.
This is an oil based cake recipe, is really light and fluffy and tastes delicious.
It is a quick cake to make and is something to make when you fancy a bit of cake with a cuppa or looks pretty impressive if you have guests coming round.
To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line two 8” round tins.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Then on a medium speed whisk until light in colour and thickened slightly.
Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.
Pour the cake mixture evenly into the prepared tins. There is no need to level the cakes as they will find their own level in the tin.
Sprinkle over the flaked almonds on one of the cakes only.
Bake in the oven for 30-35 minutes or until cake tester comes out clean. Leave to cool completely before icing.
To make the icing put the butter, icing sugar, orange zest and orange juice in the bowl of a stand mixer with a whisk attachment.
Whisk until light and fluffy - if it is a bit stiff to pipe add milk as necessary.
Put the icing in an icing bag fitted with a 1A piping nozzle. Place the cake without the flaked almonds onto a plate or cake stand.
Pipe around the outside of the cake towards the inside until it is fully covered.
Put the jam on top of the icing.
Place the cake with the almonds on the top and sprinkle with icing sugar.
Almond, Orange & Raspberry Cake
Sarah’s Servings: 10
Sarah’s Skill: Easy
Baking time: 30-35 minutes
Ingredients:
Cake:
230g Caster Sugar
4 Large Eggs
240ml Sunflower/ Vegetable Oil
1 tsp Almond Essence
240g Self Raising Flour
1 tsp Baking Powder
60g Ground Almonds
1 -2 Tbsp Flaked Almonds
Icing:
150g Soft Unsalted Butter
250g Sieved Icing Sugar
1 Orange (zest & juice)
6 Tbsp Raspberry Jam
1 Tbsp Icing Sugar (for decoration)
Method:
Pre-heat oven to 180 degrees centigrade (160 fan) or Gas mark 4.
Grease and line the base of two 8” round cake tins.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Then on a medium speed whisk until light in colour and thickened slightly.
Add the flour, baking powder and ground almonds and fold in until all the flour is combined.
Pour the cake mixture evenly between the prepared tins.
Sprinkle over the flaked almonds on just one of the cakes.
Bake in the oven for 30-35 minutes or until a cake tester comes out clean.
Leave the cakes to cool completely.
To make the icing put the butter, icing sugar, orange zest and half of the juice of the orange in the bowl of a stand mixer with a whisk attachment.
Whisk until light and fluffy - if it is a bit stiff add more orange juice as necessary until it has a soft piping consistency.
Put the icing in an icing bag fitted with a 1A piping nozzle.
Place the cake without the almonds onto a plate or cake stand.
Pipe around the outside of the cake towards the inside until it is fully covered.
Put the jam on top of the icing.
Place the cake with the almonds on the top and sprinkle with icing sugar to finish.
Equipment Used
Sarah’s extra slice......
Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy cakes.
The cakes freeze well un- iced if you want to make them ahead.
I used my homemade raspberry jam but you could use shop bought if you want.
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