Orange and Almond Cake
3 oranges (rind and juice)
2 tbsp of Demerara sugar
50g organic honey
1 tsp salt
200g ground almonds
200g unsalted butter
150g unrefined brown sugar
120g plain yoghurt
4 eggs
120g plain yoghurt
80g chestnut flour
80-100g flaked almonds
Serves 12
Method:
Peel the orange skin and place in a small saucepan. Cut the oranges in half and juice them, then add the juice and spent oranges to the pan. Add the Demerara sugar, honey and salt and then simmer for 20 mins. Discard the halved oranges and set aside the pan.
Toast the ground almonds in the oven for 10-15 minutes until light golden.
Beat the butter and brown sugar until white and creamy. Slowly add in the yoghurt, eggs and toasted ground almonds bit by bit followed by the chestnut flour. The cake mix will look like a thick batter.
Puree the orange peel and some of the juice (save the rest) and fold into the batter. Grease the sides and bottom of an 8″ cake tin and line the bottom with baking parchment. Pour the batter into the tin and bake for 35 mins.
Sprinkle the flaked almonds over the top, covering evenly and bake for another 15-20 minutes. It should be firm to touch and nicely golden. Brush the top with the rest of the reduced orange juice.