Orange and almond cake with zest syrup

Yield: 1 servings

Measure Ingredient
3 \N Oranges; boiled in plain
\N \N ; water for an hour
325 grams Sugar
1 \N 375 gram who almonds
6 \N Eggs
1 teaspoon Baking powder
6 \N Oranges; zest and juiced
1 \N Lemon; juice only
150 grams Sugar
4 \N Floz water


Blend almonds until bready and crumbly. Blend oranges until smooth. Beat the eggs and sugar until pale and add other 3 ingredients. Mix well and bake in a buttered tin at 225C for just over an hour, or until a skewer comes out cleanly.

Meanwhile, boil all the syrup ingredients until dissolved and slightly thickened. Serve with the syrup cold and some mascarpone cheese or thick cream.

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Carlton Food Network

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