Orange cake is a special treat, especially in winter when cakes with apples and pears dominate.
Keyword: orange cake
170g¾ cup, 6 oz sugar
2tablespoonvanilla sugarbought or homemade.
Juice and rind form 1 large organic orange
300g2¾-3 cup, 10 oz ground almonds (almond meal)
200g7 oz orange marmalade
Juice and rind form 1 organic orange
Preheat the oven to 180 C (350 F)
Separate the eggs and beat the eggwhite until soft peaks form.
Add yolks, beat for a few more minutes. Beating the eggwhites first on its own speeds up the process.
With the mixer on, gradually add sugar and vanilla sugar until the mixture is pale and all the sugar has been dissolved.
Add juice and orange rind, mix briefly.
Fold the almond meal carefully trough the batter.
Pour the mixture into a 25 cm (10 in) round cake springform tin, lined with baking paper or greased and sprinkled with ground almonds - save some baking paper (see photo below). For a higher cake, choose a smaller tin. I used 28 cm (11 in) as I like thinner slices and the cake bakes quicker.
Bake for 20 minutes. A tin smaller than 28 cm might need additional time.
Run a knife around the edges and loosen the springform ring. Let the cake cool down slightly then transfer carefully onto the cooling rack or serving plate. Because there is no flour in the cake, it won’t be springy but rather soft and crumbly.
While the cake is baking, prepare the glaze:
Warm the orange marmalade slightly.
Add the orange juice and rind and incorporate well.