Orange and Almond Tea Cake

This orange and almond tea cake is incredibly moreish, moist and busting with orange flavour. Every time I bring home some oranges, I have to make this cake. What I love about this recipe is that not only does it makes the perfect no-fuss weekend dessert, but it can be easily dressed up with a glaze and candied oranges for a special occasion.

Notes:
*The orange in the recipe can also be replaced with lemon. Use equal parts of zest and juice.
*For the candied orange slices, do not slice them too thick or thin. If they are too thin, they will not hold their shape once cooked. If left thick, they might still be bitter and may require longer to cook. They can be stored in an air-tight container in the fridge up to one month.

Ingredients:

For the cake:

  1. 200 g caster sugar
  2. zest of 1 orange
  3. 150 g flour
  4. 70 g ground almonds
  5. 2 teaspoons baking powder
  6. 125 g Greek yogurt
  7. 3 eggs
  8. 1/2 teaspoon orange extract
  9. 80 ml sunflower oil
  10. 50 g melted butter
  11. 2 tablespoons fresh orange juice

For the glaze:

  1. 100 g icing sugar, sifted twice
  2. 1 tablespoon fresh orange juice
  3. 1 tablespoon milk

For the candied orange slices:

  1. 1 orange
  2. 450 ml water
  3. 200 g sugar

Method

  1. Prepare the candied orange slices first as they will take 24 hours to dry. Slice the orange as evenly as possible. Fill a large bowl with ice water and set aside (this water is not included in ingredient list).
  2. Add half of the 450 ml of water to a large saucepan and bring to a boil over high heat. Add in the orange slices. Boil for a couple of minutes, discard water and then immediately transfer to the bowl with ice water.
  3. In the same saucepan, add the remaining water and the sugar. Bring to a boil over medium heat until the sugar has completely dissolved.
  4. Turn the heat to low and add in the orange slices. Continue to simmer for 45 minutes or until slices look translucent.
  5. Place the slices on a baking tray or cooking rack and let try completely for 24 hours. Once dry, they can be used to top the cake.
  6. For the cake, pre-heat the oven to 180 degrees and line a loaf tin with parchment paper.
  7. Put the sugar and orange zest in a bowl and mix with you hands until sugar smells orangy. Add the flour, ground almonds and baking powder. Whisk to combine.
  8. In a separate bowl, add the eggs, yogurt, orange juice, extract and mix until combined. Add to the flour mixture until smooth. Finally, fold in the oil and butter. Pour into prepared tin and bake for 28-35 minutes or until a knife inserted comes out clean. Cool cake in tin for 10 minutes. Then remove from tin and let cool completely.
  9. To make the glaze, add the sugar in a bowl. Add in half the orange juice and half the milk and whisk. Add more of either depending on the consistency of your glaze. It should be thick enough that it doesn’t completely run down the cake, but thin enough so it doesn’t sit like a clump on top of the cake.
  10. Pour glaze on cake and decorate with orange slices.

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