Menz Magazine

Orange & Almond cake with Citus Mascarpone

Orange and Almond Cake

Orange and Almond CakeIngredients

3 large oranges
scrap of unsalted butter
140g polenta , plus 1-2 tbsp
200g flaked almonds
1 scant tbsp baking powder
7 large eggs
2 large egg yolks
350g golden caster sugar

 

FOR THE MASCARPONE

500g tub mascarpone
3-4 tbsp Cointreau or other orange liqeur, to taste
3-4 heaped tbsp homemade (or artisan) lime marmalade , to taste

Method:

  • Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
  • Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
  • Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
  • Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
  • Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
  • Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
  • Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further).
  • The cake is ready when it has risen, is golden-brown and the centre is just firm – don’t panic that it still feels fragile.Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
  • Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.


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