There is starting to be a running theme throughout my written meanderings and that is baking cakes that oppose the current weather situation. I am baking breads in the 30 degree heat and floral orange cakes when there are bleak grey skies hanging overhead.

I can forever be hopeful that the blue skies will return and in a hope to encourage them I will continue to create the floral flavoured cakes. Since eating gluten free food for six months last year, I become accustomed to using ground almonds and chickpea flour. Whilst I would hesitate to eat gluten free bread for eternity, I could happily use ground almonds in all the cakes I bake. The ground almonds provide a light, moist texture to the cake whilst giving it a rich nutty flavour. Whilst it is not always easy to find recipes that are based entirely around ground almonds, I use them as frequently as possible.

Another pro on the ground almond list is their versatility. It is so simply to pair ground almonds with a number of flavours, from a rich dark chocolate, a floral orange or a deep roasted coffee. The ground almonds always provide flavour unlike when flour is used, but when there is the chance to add a subtle nutty flavour to the cake with such ease, why would you not?

The flavour of orange is a personal favourite, whether it is served whole, juiced or zested. This cake uses only the zest in the actual cake itself and the juice is made into a syrup. The orange syrup is then poured over the warm cake. The cake absorbs the sweet warm syrup infusing every part of the sponge with the floral flavour.

A cake that is so simple but so delicious. A cake to summon the season of summer.



The Recipe

50g plain flour
1 tsp. baking powder
225g caster sugar
250g ground almonds
250g butter
1 orange, zest and juice
4 eggs
60g brown sugar
1 tbsp. marmelade
Handful of flaked almonds

– Pre heat the oven to 180 degrees celsius. Butter and line a 20cm cake tin with parchment paper.
– In a bowl, mix together the flour, baking powder, sugar and ground almonds.
– In a separate bowl, beat the butter with the orange zest.
– Add the eggs one at a time, adding a spoonful of the flour mixture between eggs.
– Fold the remaining dry ingredients into the mixture and pour into the tin.
– Bake in the oven for 45 minutes.
– Whilst the cake is baking, heat the sugar and orange juice in a pan.
– Once it is boiling, take off the heat and leave.
– Once the cake is baked, prick all over and pour over the syrup.
– Leave the oven on and sprinkle the flaked almonds onto a baking tray.
– Cook for around 5 minutes until browned a little.
– Once cooled, take the cake out of the tin and leave to cool.
– Once cool, spread with marmalade and sprinkle with the flaked almonds.