CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Italian Orange And Almond Cake

1

  • Overview
  • Ingredients
    10 items
  • Directions

  • 4 eggs
  • 150g castor sugar
  • Zest of 2 oranges (juice of one)
  • 60ml orange juice
  • 120ml olive oil
  • 2.5ml almond extract
  • 2ml salt
  • 250g almonds
  • 5ml baking powder
  • 30g flaked almonds

  • Grease and line a 22 cm loose-bottomed cake tin and preheat oven to 170°C (150°C fan-forced).
  • Beat the egg yolks and 100 g of the caster sugar until light and foamy. Add the zest, olive oil, orange juice and almond extract.
  • In another bowl, combine the ground almonds, salt and baking powder and mix well.
  • Add the dry ingredients to the egg mixture and mix it in to make the batter.
  • Beat the egg whites to soft peaks, then add the other 50 g caster sugar and beat well together. Fold it into the batter and pour the batter into the prepared cake tin.
  • Sprinkle over the flaked almonds and bake for about 35 minutes, or until cooked and golden brown.
  • Cool, remove from the cake tin and dust with the icing sugar.