Almond and Orange Sponge Cake

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Where has the time gone?? I feel like someone has pressed fast-forward and we are all hanging on for dear life as 2015 rapidly races to a close! Which is whyΒ I cannot believe my last post was a month ago!! But finally, here I am with another post and another deliciousness if I do say so myself πŸ™‚Β I made this cake for my brother’s birthday and it always such a hit and so easy to make! Except when trying to bake it in 35 degree heat – so much for barefoot in the kitchen, more like bikini-clad in the kitchen! I just about melted making this but as I’ve said before, birthdays need cake so I crowned myself ‘Star Sister of the Year’ and whipped up this gem. Β The original recipe is anΒ Ina ParmanΒ one from herΒ Cakes and DessertsΒ book but instead of the box cake mix, I make my own vanilla sponge but keep the rest of the recipe the same – I have used the box cake mix before when I’ve been pushed for time and it delicious. Β So if you are at a loss of what to make for dessert, this goes down like a treat. Β Serve with or without ice cream πŸ™‚Β 

Ingredients:

Sponge:

  • 225g flour

  • 2 tsp baking powder

  • 175g castor sugar

  • 175g margarine

  • 3 eggs Β  Β 

  • Vanilla essence

  • 100ml milk

Additions:

  • 30ml orange zest

  • 80ml freshly squeezed orange juice

  • 50g flaked almonds

Lemon Icing:

  • 110g icing sugar

  • Finely grated zest of one lemon

  • 30ml lemon juice

  • 50g flaked almonds

Method: Β  Β  Β  Β  Β Β Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β 

  • Mix the ingredients for the sponge cake in a food processor – I use a MagiMix

  • Add the orange zest, orange juice and almonds and sitr to blend

  • Grease your cake tin – to get the lovely shape of this cake, I use a silicone ring tinΒ 

  • Bake at 190 degrees for approximately 20 minutes

  • Allow to cool before icing

  • Sift icing sugar into a bowel and mix in the lemon zest and enough lemon juice to make the icing slightly runny

  • Toast the almonds lightly (I put them under the grill but make sure you kee a VERY close eye on them!)Β  Β  Β 

  • Spoon the icing into a small sandwich bag and snip a tiny hole in the bottom cornerΒ so that you can drizzle the icing over the cake – you can also drizzle it over with Β a spoon, it works just as well.

  • Scatter the toasted almonds on top

This goes down so well with a glass of port or dessert wine!

XXXΒ Cat

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