It’s a while since I posted a cake but I needed a distraction today soooo
ORANGE ALMOND CAKE
PASSION FRUIT ICING
melted butter for greasing
15 g caster sugar
300 g ground almonds
1 teaspoon baking powder
Preheat oven to 170C (325F). Lightly grease 22 cm springform cake tin with melted butter and line base with grease proof paper.
Place oranges in a small pan and cover with water. Bring to boil and cook for 15 mins. Drain away water and replace with cold water. Bring to boil again. Simmer for another 15 mins and then drain.
Coarsely chop oranges, remove pips and liquidize until smooth.
Whisk eggs and sugar with an electric mixer until thick and pale. Gently fold in the orange puree, ground almonds and baking powder until just combined.
Pour into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. Leave in tin for 20 minutes then turn out onto a wire rack to cool.
For the icing
250 g cream cheese
300 g icing sugar
3 large passion fruits (pulp only)
about 75 g softened unsalted butter
Blend cream cheese with icing sugar and passion fruit pulp. If you want the icing richer add the butter. Smooth over the cake once cake is completely cooled.