Almond and Orange Blossom Cake

Ingredients: 

• 225 grams soft unsalted butter (plus extra for greasing)
• 200 grams caster sugar
• 4 large eggs
• 50 grams plain flour or rice flour if you want this to be gluten-free
• 180 grams ground almonds
• 1 teaspoon almond extract
• finely grated zest of 1 medium orange and 1 x 15ml tablespoon plus 1 teaspoon of juice
• 2 x 15ml tablespoons orange-flower water
• 1 teaspoon icing sugar (to decorate)

Method

1. Preheat the oven to 180°C/160°C Fan, and slide a baking sheet onto a low rack or the bottom of the oven — this is not for the cake to bake on, but to catch any drips. Grease a 20cm / 8 inch springform cake tin, and cut out a baking parchment circle to line the bottom.
2. Cream together the butter and sugar until almost white, then beat in the eggs one by one, spooning in a little of the flour with each one as you go.
3. Fold in the rest of the flour, and the ground almonds. Add the almond extract, grated orange zest, orange juice and orange-flower water, folding again to combine. Don’t worry if the mixture looks a bit curdled.
4. Pour and scrape this into your prepared tin smoothing the top and bake on a rack in the oven for 40-50 minutes. If the middle has not set but the top is catching then cover loosely with foil.
5. If a cake tester comes out clean and the top of the cake is firm, then remove from the oven and leave to cool in the tin for about 5-10 minutes.
6. Carefully unspring the sides of the cake and leave to cool on a rack. Once cold it can be wrapped in baking parchment and foil and left for a day or two.
7. When you are ready to serve, dust the top with a little icing sugar pushed through a small sieve .

Helen Edwardson