Spanish Almond Cake

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Spanish Almond Cake
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

  • 280g unsalted butter
  • 280g castor sugar
  • 6 eggs, separated
  • 1 tbsp cinnamon and sugar blend
  • 250g ground almonds
  • Zest of 2 oranges
  • 150g plain flour
  • 100g flaked almonds, toasted
  • 1 tbsp icing sugar
Orange glaze:
  • 250ml freshly squeezed orange juice (strained)
  • 125g castor sugar
  • Zest of 2 oranges
  • 125ml medium cream sherry

  • Method

  • 1
    Preheat your oven to 180°C and grease a 32cm rectangular Le Creuset baking dish.
  • 2
    Cream the butter and sugar together until pale and creamy.
  • 3
    Add the egg yolks and vanilla extract and mix well.
  • 4
    Stir in the ground almonds, cinnamon & sugar blend and orange zest.
  • 5
    Beat the egg whites to soft peak stage and gradually add to the mixture. Sift in the flower and mix with a wooden spoon until everything is just combined.
  • 6
    Pour the mixture into the buttered baking dish and bake for 40 minutes or until an inserted skewer comes out clean.
  • 7
    While the cake is baking prepare the glaze by placing the orange juice, castor sugar, orange zest and sherry in a saucepan, heating until the sugar is dissolved. Continue to heat until the mixture becomes thick and syrupy.
  • 8
    Remove the cake from the oven and allow to cool. Sprinkle with toasted almonds and dust with icing sugar.
  • 9
    Perfect as a tea time treat, or you can serve individual portions with a dollop of whipped vanilla cream and a generous drizzle of sherry orange syrup.