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RECIPE
Orange Almond Cake
2.8 L Heritage Square Dish
Flour
Under 2 hours
6-8
RECIPE NOTES
Take full advantage of almond season this year between August and October and prepare this delicious Orange Almond Cake. Combining almonds, vanilla extract, orange juice, and honey, this recipe will not be lacking in flavour or texture!
The key to preparing this recipe is getting the batter just right. The Heritage Square Dish is the ideal piece of cookware for our Orange Almond Cake, exposing the batter to a consistent heat source. The orange purée injects some much-needed flavour into this dish, complimenting the cake to perfection. Be sure to simmer all ingredients in a Toughened Nonstick Pro Saucepan before brushing the cake!
Our Orange Almond Cake recipe makes for the ultimate show-stopping dish, providing a delicious dessert for the whole family to enjoy. This recipe takes just under two hours to prepare from start to finish, serving between six and eight servings. Here are all the ingredients you need and the steps to follow before tackling this recipe.
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Generously butter a Heritage Square Dish.
Bring a pot of water to a boil and add the oranges whole. Cover the pot and simmer for 1 hour, or until the oranges are very soft (add water as needed to keep the oranges completely submerged). Remove the oranges from the pot and let cool. Slice into wedges, removing any seeds. In a food processor, purée the oranges (with skin) until smooth. Set aside to cool.
In a bowl, combine the ground almonds, baking powder, turmeric and salt.
In a large bowl, beat the eggs and sugar for 5 minutes. Add the vanilla and saffron mixture. Stir in the dry ingredients. Fold in the orange purée.
Pour the cake batter into the prepared Square Dish. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the centre of the cake comes out clean. Let cool slightly on a wire rack.
Meanwhile, in a small pot, combine the orange juice, sugar, honey and orange liqueur or vanilla extract. Simmer over low heat until thick and syrupy, about 20 minutes. Skim the surface. Remove from the heat and add the rose water to taste.
While the cake is still warm, brush with half of the orange syrup. Let the cake cool completely. Garnish with the remaining syrup, almonds and rose petals. Cut into squares and serve.
