Ingredients for Orange And Almond Spanish Cake
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How to Make Orange And Almond Spanish Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a 23cm springform tin. Line the bottom and sides with parchment paper.
- In a large bowl, whisk together 6 large egg yolks and 150g caster sugar until pale and thick.
- Add 150g ground almonds and the zest of 2 large oranges. Mix well to combine.
- In a separate clean bowl, beat 6 large egg whites with 1 tbsp caster sugar until stiff peaks form.
- Gently fold the egg whites into the almond mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared tin and spread evenly.
- Bake for 60-70 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- While the cake bakes, prepare the syrup: In a saucepan, combine 150ml freshly squeezed orange juice, 50ml freshly squeezed lemon juice, 1 cinnamon stick, and 75g caster sugar.
- Bring to a gentle simmer, stirring occasionally, until the sugar dissolves and the syrup slightly thickens (about 5 minutes). Remove from heat and let cool completely.
- Once the cake is baked, let it cool completely in the tin before removing it and transferring to a serving plate.
- Pierce the top of the cake with 4 small holes.
- Pour half of the cooled syrup over the cake, letting it soak in. Serve the remaining syrup on the side.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
255g
Fat
16g
Carbs
26g
