Almond Cake with Orange Marmalade Spread2015-07-20
- Course: Desserts
- Skill Level: Moderate
- Servings : 8
- Prep Time : 15m
- Cook Time : 55m
- ½ Cup unsalted Al Wadi Al Akhdar butter, at room temperature
- 1 Cup caster sugar
- 2 Eggs
- 1 Tbsp orange zest
- ½ Tsp almond extract
- 2 Cups all-purpose flour, sifted
- 1 Cup ground almond
- 2 Tsp baking powder
- 1 Tbsp cinnamon
- 1 Cup fresh clementine juice (can be substituted with orange juice)
- 80g Blanched almonds
- 1 x 370g Jar Al Wadi Al Akhdar bitter orange marmalade
- Icing sugar, to sprinkle
Preheat the oven to 185 degrees C. Grease and flour a 8inch pan.
In a large bowl, using a hand mixer or a stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time.
Beat in orange zest.
Combine flour, ground almond, baking powder and cinnamon in a large bowl. Set aside.
Add Clementine juice to butter mixture alternating with flour. Beat until well mixed, making sure to scrape down the bowl with a spatula.
Pour batter into pan and sprinkle with almonds. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Spread the marmalade over top of cake and let it cool completely before dusting with icing sugar.
Garnish with orange twist or cinnamon sticks
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