3/4 cup 170 g (6 oz) butter, softened
3/4 cup (175 g) 6 oz sugar
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
3 medium size eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
juice and zest of 3 oranges
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
juice and zest of 2 oranges
2 tbsp water or sweet wine (eg Muscat)
fresh berries
3/4 cup (175 g) 6 oz sugar
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
3 medium size eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
juice and zest of 3 oranges
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
juice and zest of 2 oranges
2 tbsp water or sweet wine (eg Muscat)
fresh berries
method
1. Preheat the oven to 180°F, 350°F, Gas Mark 4. Grease and line a 20 cm cake tin.
2. Place all the cake ingredients in a bowl and beat well for 1-2 minutes until pale and creamy.
3. Spoon the mixture into the tin, smooth the surface and bake in the preheated oven for 50 minutes - 1 hour until golden and firm to the touch. Cover the cake with foil after 20 minutes, if necessary to prevent it becomoing too brown.
4. To make the syrup: Place the sugar, orange juice, zest and liquid into a saucepan and heat gently stirring until the sugar has dissolved.
5. Bring to the boil and simmer for 1-2 minutes. Prick the cake all over with a skewer and pour over 3/4 of the syrup. Leave for 30 minutes.
6. Remove the cake from the tin and serve with the remaining syrup and fresh berries.
2. Place all the cake ingredients in a bowl and beat well for 1-2 minutes until pale and creamy.
3. Spoon the mixture into the tin, smooth the surface and bake in the preheated oven for 50 minutes - 1 hour until golden and firm to the touch. Cover the cake with foil after 20 minutes, if necessary to prevent it becomoing too brown.
4. To make the syrup: Place the sugar, orange juice, zest and liquid into a saucepan and heat gently stirring until the sugar has dissolved.
5. Bring to the boil and simmer for 1-2 minutes. Prick the cake all over with a skewer and pour over 3/4 of the syrup. Leave for 30 minutes.
6. Remove the cake from the tin and serve with the remaining syrup and fresh berries.
serving amount
serves: 8-10
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