Spanish Orange & Almond Cake


100g Cowbelle unsalted butter

175g The Pantry caster sugar

2 x oranges, juiced and grated zest

3 x medium eggs

100g The Pantry ground almonds

50g The Pantry plain flour

1 tsp baking powder (store cupboard)


70g The Pantry icing sugar

1 x 8 inch/20cm loose bottom or spring form cake tin, lined with non-stick parchment


Preheat the oven to 180°C/160°F/Gas Mark 4.

Cream the butter and most of the grated orange zest with the caster sugar till light and fluffy. (You’ll need some zest for decoration later)

Add the eggs one at a time beating as you do.

Stir in the juice of one orange.

Sprinkle on the plain flour, baking powder and almonds; fold them gently into the mix.

Pour the mixture into the tin and bake for 25 minutes till golden on top, and when inserted into the cake, a cocktail stick comes out clean.

While the cake is cooking, put the icing sugar and juice from the second orange into a small saucepan; gently heat till the sugar has dissolved.

When the cake is done, leave it in the tin and prick some holes in the cake with the cocktail stick.

Spoon the syrup over the cake until it has soaked in.

Decorate the top with the remaining orange zest. Serve warm with some vanilla ice cream, or cold with tea or coffee.

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