Orange Almond Syrup Cake

Orange and Almond are a wonderful match and together in a cake, perfection!

As far as cakes go, I've made them all! You could say I'm a little obsessed. But Orange and Almond Syrup Cake has got to be up there as one of my favorites. And considering there's no chocolate in sight in this cake (since my favorite everything else is chocolate), you know it's got to be good!

There is so much to love about this cake; it's SO quick and easy to prepare, it's incredibly moist, it's sweet without being too sweet, and it's perfect as is with no icing which means you can have a bigger slice, right?

 Before I let you guys in on this recipe I must firstly apologize for my absolute and complete lack of blog posts for the past two months! I started a new job in February and I absolutely LOVE it. It's so wonderful to have finally found my perfect job, but that has meant I've become pretty darn slack on the ol' blog posts as I've been completely absorbed in my work. I've promised myself to try a bit harder from now on to get through the whole big line of recipes I have waiting to go!

Orange and Almond Syrup Cake

Serves 8-12

2 large oranges, juice and rind

180 g butter, softened

1 cup caster (superfine) sugar

3 eggs

2 1/2 cups ground almonds

1 tsp baking powder

1/4 cup milk

Syrup

1 large orange, juice and rind

100 g caster sugar

1. Preheat the oven to 170C. Grease and line a 22 cm springform cake tin.

2. Cream the butter and sugar until pale and fluffy. Add the eggs and beat well. Beat in the orange juice and rind. 

3. Fold in the ground almonds, baking powder, and milk. Pour the mixture into the prepared cake tin and bake for about 1 hour, or until a skewer inserted into the centre of the cake comes out clean. 

4. While the cake is cooking, make the syrup but combining the orange juice, rind, and sugar together in a saucepan. Stir over a medium heat until the sugar has dissolved and then simmer over a low heat until the mixture reaches a syrupy consistency. 

5. Poke small holes in the top of the still hot cake and pour over the syrup. Remove the cake from the tin and leave to cool on a wire rack.

6. Serve with whipped cream or creme fraiche.