food & drink Baked a Cake Ingredients
200g caster sugar 200g eggs
½ tsp baking powder 330g orange goo - see note 250g ground almond
Lightly beat eggs and sugar together, either by hand or in a food mixer with a beater attachment
Add orange goo and mix until well combined
Add ground almonds and baking powder, and mix until incorporated Pour into a greased, lined loaf tin
Bake at 160 for approx 40 minutes, until golden brown
While the cake is baking, spread the flaked almonds on a baking sheet and toast in the oven for 3-5 minutes until golden brown. Leave to cool
To make the icing: zest and juice the orange. Sieve the icing sugar, add the orange zest and enough juice to mix to a smooth glossy paste
Spoon the icing over the cake, and push towards the edges. Sprinkle over the flaked almonds and leave to set before serving
Bridgets’ ‘Orange Goo’
Wash your whole oranges and place in a saucepan. Put enough cold water to cover the oranges, and bring this to the boil. Simmer for one-two hours, until the tough skin has completely softened. Drain, and blitz the oranges in a food processor or jug blender. Two large oranges will make enough goo for this recipe, but you can make it in larger quantities. It will keep for up to a week in the fridge, or can be frozen and kept for up to three months. If freezing, be sure to defrost thoroughly before using.
If I knew you were coming I’d have...
Orange and Almond loaf cake with Bridget Wells of The Royal Garden Cafe at Ventnor Botanical Gardens
52
www.styleofwight.co.uk
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