- 175g plain flour
- 2tsp baking powder
- pinch of sea salt
- 100g ground almonds
- 175g unrefined caster sugar
- 3 large free-range eggs
- 200ml olive oil
- zest and juice of 1 large orange (you need 100ml juice)
You will need:
- a 1kg loaf tin, oiled and the base lined with baking parchment
Sift the flour and baking powder into a bowl with the salt. Add the almonds and sugar. In a separate bowl, whisk together the eggs, olive oil and orange zest and juice. Then whisk the 2 sets of ingredients together.
Heat the oven to 170C, gas 3. Pour the batter into the loaf tin and bake the cake for about 50 minutes or until a skewer comes out clean. Cool in the tin for 15 minutes then turnout onto a wire rack. Dust with icing sugar to serve. The cake will keep in an airtight container for 3 days.
For the oranges in syrup, take the peel off 4 oranges with a serrated knife then slice. Gently melt 150g caster sugar in a saucepan then bubble until golden. Add 75ml orange juice – stand back, as it will splutter! Stir gently until smooth then pour over the orange slices and chill in the fridge.
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