Here is a step by step tutorial with pictures showing you how to make Orange and Almond Cake.
Preheat the oven:
150°C Fan Assisted
170-180°C Conventional Oven
Gas Mark 2
302F
Ingredients:
3 Medium Eggs
200g / 7oz Caster sugar
200g / 7oz Ground Almonds
25g / 0.8oz of Plain flour
Teaspoon of Baking Powder
A Big Orange
Almond Extract
Bake Easy/Oil for greasing your tin.
Method:-
1. Weigh out the caster sugar and place it in the mixing bowl.
2. Now crack the eggs, place them in the bowl with the caster sugar and whisk together.
3. Whilst you are whisking, you will notice the ingredients going lighter in colour.
4. Once the eggs have been mixed with the sugar, fold in the almonds with a spatula.
5. Weigh out the flour and then sieve into the mixture along with a teaspoon of baking powder.
6. Fold in the flour and baking powder with your spatula.
7. Now grate your orange, add the grated zest to your mixture and stir in with your spatula.
8. Take the remainder of the orange, slice it in half and extract the juice from it.
9. Add the full juice of the orange to your mix.
10. Now, measure out a teaspoon of almond extract and add it to your mix. Stir the mixture together so that the zest, extract and juices combine.
11. Give the mixture a quick blast with an electric whisk; it will resemble porridge.
12. Grease your tin using a greasing spray; I use Bake Easy.
13. Pour the mix into your greased tin.
14. Bake in the centre of the preheated oven for approx 40-45 mins in a 7" round tin. I have a fan assisted oven, so I baked mine at 150°C for 45 mins.
15. To ensure the cake is fully cooked, insert a skewer into the centre; if the skewer comes out clean, e.g. there is no mixture on it, then the cake is baked.
Tip: If it is gooey, then bake for an extra few minutes and reinsert the skewer to check; once the skewer is clean, the cake is done.
16. Once baked, remove it from the oven and place the tin on a wire rack.
17. Leave the cake to cool for about 15 minutes before removing it from the tin. This allows the cake to shrink away from the edges and release easier. You can then turn it out onto a wire rack to cool fully.
18. Once cooled, slice and enjoy!
There were more slices of cake, but I 'taste tested' them before taking the photos.
Tip: If your cake starts to brown quickly when baking, reduce the oven temperature and alter the cooking time. The below cake was baked on a higher heat and turned brown quickly; you can see the edges are very brown. I did leave it to bake at a higher temp but removed the cake about 10 minutes before the above baking time. It was still lovely but not as good as the one above. Always remember to check which type of oven you have. It's always better to bake at a lower temperature for longer than quick and brown everything.
Preheat the oven:
150°C Fan Assisted
170-180°C Conventional Oven
Gas Mark 2
302F
Ingredients:
3 Medium Eggs
200g / 7oz Caster sugar
200g / 7oz Ground Almonds
25g / 0.8oz of Plain flour
Teaspoon of Baking Powder
A Big Orange
Almond Extract
Bake Easy/Oil for greasing your tin.
Method:-
1. Weigh out the caster sugar and place it in the mixing bowl.
2. Now crack the eggs, place them in the bowl with the caster sugar and whisk together.
3. Whilst you are whisking, you will notice the ingredients going lighter in colour.
4. Once the eggs have been mixed with the sugar, fold in the almonds with a spatula.
5. Weigh out the flour and then sieve into the mixture along with a teaspoon of baking powder.
6. Fold in the flour and baking powder with your spatula.
7. Now grate your orange, add the grated zest to your mixture and stir in with your spatula.
8. Take the remainder of the orange, slice it in half and extract the juice from it.
9. Add the full juice of the orange to your mix.
10. Now, measure out a teaspoon of almond extract and add it to your mix. Stir the mixture together so that the zest, extract and juices combine.
11. Give the mixture a quick blast with an electric whisk; it will resemble porridge.
12. Grease your tin using a greasing spray; I use Bake Easy.
13. Pour the mix into your greased tin.
14. Bake in the centre of the preheated oven for approx 40-45 mins in a 7" round tin. I have a fan assisted oven, so I baked mine at 150°C for 45 mins.
15. To ensure the cake is fully cooked, insert a skewer into the centre; if the skewer comes out clean, e.g. there is no mixture on it, then the cake is baked.
Tip: If it is gooey, then bake for an extra few minutes and reinsert the skewer to check; once the skewer is clean, the cake is done.
16. Once baked, remove it from the oven and place the tin on a wire rack.
17. Leave the cake to cool for about 15 minutes before removing it from the tin. This allows the cake to shrink away from the edges and release easier. You can then turn it out onto a wire rack to cool fully.
18. Once cooled, slice and enjoy!
There were more slices of cake, but I 'taste tested' them before taking the photos.
Tip: If your cake starts to brown quickly when baking, reduce the oven temperature and alter the cooking time. The below cake was baked on a higher heat and turned brown quickly; you can see the edges are very brown. I did leave it to bake at a higher temp but removed the cake about 10 minutes before the above baking time. It was still lovely but not as good as the one above. Always remember to check which type of oven you have. It's always better to bake at a lower temperature for longer than quick and brown everything.
