Blush Orange & Almond Cake

Citrus season in all it’s glory.

Making the most of tangy blush oranges by surrounding them by moist, almondy cake.

The perfect afternoon pick me up with a little cream.

I made this cake for a recent SUPP’R and I can’t stop thinking about it. So I thought, why not give you the chance to recreate it at home. Here’s the recipe.

Ingredients (topping):
3-4 blush oranges
2 tbsp demerara sugar

Ingredients (cake):
250g plain flour
150g golden caster sugar
50g ground almonds
2 tsp baking powder
125ml blush orange juice (I used these from Waitrose)
125ml oat milk
125ml sunflower/vegetable oil
Pinch of salt
Toasted flaked almonds (optional)

To make:
Set your oven to 160c/gas mark 4.

Line a 8 inch tin with parchment paper and sprinkle your demerara sugar to cover the base. Slice each end of your oranges off and then carefully remove the skin. Then thinly slice your oranges around 1cm thick, so you have circles. Line the base of your tin, covering all gaps. Set aside.

Now it’s time to make the cake batter. Add all your dry ingredients to a bowl or mixer and mix until there are no lumps. Then add in your wet ingredients until combined and smooth.
Pour this mixture over the oranges, smooth and then bake in the oven until risen and when tested with a skewer it comes out clean. Once baked, remove from the oven, sprinkle over some toasted flaked almonds and a little more demerara sugar. Eat warm or cold, with a little cream or poss some Marcelo’s vanilla ice cream. Enjoy.

Keeps well in the fridge for 5 days but can also be frozen.