This delicious Orange and Almond Cake by James Martin is a simple yet flavorful dessert that’s both light and moist. Made with fresh oranges and ground almonds, it’s naturally gluten-free and perfect for any occasion. Top it with creamy basil-infused whipped cream for an extra touch of flavor.
Ingredients Needed
- 2 oranges
- 225g (8oz) caster sugar
- 6 free-range eggs
- 250g (9oz) ground almonds
- 4 tbsp flaked almonds
- 50g (2oz) basil leaves
- 50ml (2fl oz) water
- 50g (2oz) caster sugar
- 150ml (5fl oz) double cream, lightly whipped
- 1 vanilla pod, split, and seeds scraped
How To Make Orange And Almond Cake
- Preheat the oven and prepare the cake tin: Preheat the oven to 180°C (350°F/Gas 4). Grease a 23cm (9in) springform cake tin.
- Cook the oranges: Simmer the oranges in a saucepan of water for 45-60 minutes or until very soft. Remove from heat and allow the oranges to cool in the water.
- Prepare the oranges: Drain the oranges, chop roughly, and discard the pips.
- Make the cake batter: Blend 450g (1lb) of chopped orange in a food processor to make a purée. Add the caster sugar, eggs, and ground almonds, then blend until smooth.
- Bake the cake: Spoon the mixture into the cake tin and sprinkle the flaked almonds on top. Bake for 25 minutes, then cover loosely with foil and bake for an additional 25-35 minutes, or until a skewer inserted comes out clean. Set the cake aside to cool.
- Make the basil syrup: While the cake cools, heat the basil, water, and caster sugar in a saucepan until boiling. Simmer for 2 minutes, then blend the mixture until smooth. Pass it through a fine sieve and set aside to cool.
- Make the basil cream: Whisk the double cream and vanilla seeds in a bowl until soft peaks form, then fold in the basil syrup.
- Serve: Slice the cake and serve with a dollop of basil cream.
Recipe Tips
- Use ripe, juicy oranges: The better the oranges, the more flavor your cake will have. Make sure they are soft and fragrant before cooking them.
- Check the cake with a skewer: Insert a skewer into the center of the cake to ensure it’s fully cooked. If it comes out clean, your cake is ready.
- Cool the cake completely: Let the cake cool completely in the tin before removing it to prevent it from breaking.
- Whip the cream gently: When whipping the double cream, stop as soon as soft peaks form. Overwhipping can cause the cream to become too stiff.
How To Store Leftovers?
- Refrigerate: Let the leftover Orange and Almond Cake cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, wrap the cake tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 1 month. To serve, thaw the cake at room temperature for several hours before enjoying it.
Nutrition Facts
Serving Size: 1 slice (from a 9-inch cake, serving 10)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 1.5g
- Cholesterol: 50mg
- Sodium: 40mg
- Potassium: 160mg
- Total Carbohydrate: 33g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 5g
Try More James Martin Recipes:
- James Martin Cherry Scones
- James Martin Black Forest Roulade
- James Martin Texas Meatballs
- James Martin Apple Cake
James Martin Orange And Almond Cake
Description
This delicious Orange and Almond Cake by James Martin is a simple yet flavorful dessert that’s both light and moist. Made with fresh oranges and ground almonds, it’s naturally gluten-free and perfect for any occasion. Top it with creamy basil-infused whipped cream for an extra touch of flavor.
Ingredients
Instructions
- Preheat the oven and prepare the cake tin: Preheat the oven to 180°C (350°F/Gas 4). Grease a 23cm (9in) springform cake tin.
- Cook the oranges: Simmer the oranges in a saucepan of water for 45-60 minutes or until very soft. Remove from heat and allow the oranges to cool in the water.
- Prepare the oranges: Drain the oranges, chop roughly, and discard the pips.
- Make the cake batter: Blend 450g (1lb) of chopped orange in a food processor to make a purée. Add the caster sugar, eggs, and ground almonds, then blend until smooth.
- Bake the cake: Spoon the mixture into the cake tin and sprinkle the flaked almonds on top. Bake for 25 minutes, then cover loosely with foil and bake for an additional 25-35 minutes, or until a skewer inserted comes out clean. Set the cake aside to cool.
- Make the basil syrup: While the cake cools, heat the basil, water, and caster sugar in a saucepan until boiling. Simmer for 2 minutes, then blend the mixture until smooth. Pass it through a fine sieve and set aside to cool.
- Make the basil cream: Whisk the double cream and vanilla seeds in a bowl until soft peaks form, then fold in the basil syrup.
- Serve: Slice the cake and serve with a dollop of basil cream.
Notes
- Use ripe, juicy oranges: The better the oranges, the more flavor your cake will have. Make sure they are soft and fragrant before cooking them.
- Check the cake with a skewer: Insert a skewer into the center of the cake to ensure it’s fully cooked. If it comes out clean, your cake is ready.
- Cool the cake completely: Let the cake cool completely in the tin before removing it to prevent it from breaking.
- Whip the cream gently: When whipping the double cream, stop as soon as soft peaks form. Overwhipping can cause the cream to become too stiff.
James Martin Orange And Almond Cake