|Orange & Almond Syrup Cake|
The recipe was adapted from here. But I did reduce some of the ingredients so mine is a smaller cake.As soon as the cake cooled down, I turned it upside down. A "naturally" flat surface is so much better!
120 grams butter softened + extra for greasing
100 grams caster sugar + extra for the orange peel decoration
1 cup all-purpose flour
1 tsp baking powder
1/2 cup almond flour
3 eggs, beaten
Finely grated zest of one orange
The juice of two oranges
Sugar to taste
(I used the peel of these oranges for the decoration)
75 grams butter, softened
150 grams dark chocolate broken into bits and pieces
1 tbs orange juice
Butter the sides of the tin and line the base with a disc of parchment paper.
Preheat the oven to 160 C.
Cream the butter and the sugar till the colour turns pale. Add the orange zest and mix well.
Add half of the almond flour and continue to mix. Beat in the eggs one by one. Sift in the flour along with the baking powder. Add the rest of the almond flour. Fold in gently till all the ingredients are well combined.
Transfer the batter to the prepared tin and level the surface with a spatula. Bake for about 40-45 minutes till a skewer inserted in the centre comes out clean.
For the syrup, put the pan of orange juice and sugar on the stove. Boil for a minute and remove.
After the cake is done and cools down a bit pour the syrup all over the surface.
To make the icing, place the chocolate, butter and orange juice over a double boiler till the chocolate melts.
Pour the icing over the cake and leave to set. Decorate with crystallised orange peel.
Although the orange peel looks a little underdone in the photo, it was all right. The sliced peel was boiled in two changes of water and then mixed with some fine sugar. The mix of flavours in this cake is truly wonderful. Which is why I would love to bake it again soon!