Sticky orange cake

Oranges are synonymous with all things tropical but they are not strictly tropical and in hotter climates are actually green. Who knew?

They grow practically everywhere (across Asia, the Mediterranean, the US, Australia, the Caribbean and South America) and are an incredibly versatile fruit. Oranges are especially nice and simple to add to cakes by using their zest or juice.

It’s a great one to make if you want to impress (it’s super easy for you to make) and everyone will be singing your praises.The flaked almonds on top look pretty and add a lovely nutty finish.

If you don’t like oranges stay well away from this cake. It is very orangey complete with – zest, juice, marmalade and a honey orange syrup. You could swap out the oranges for lemons, lime or even clementines if you prefer.

There are number of vegan, gluten and dairy free versions of this cake made with no eggs, sugar and ground almonds which work very well too. This particular recipe is adapted from Michel Roux’s orange and almond cake and is more like a desert.

It’s a winner – light, sweet and tangy. Serve with ice-cream, yogurt or its all good to eat all on its own!

Sticky Orange Cake

Aromatic, sweet and tangy. A light citrus cake with a honey orange syrup topped off with a sticky almond topping. There are quite a few variations of this cake but this one doesn’t hold back at all – it’s all orange. As cakes go it’s pretty quick to make and it’s worth every crumb! 

• 1 large orange, zest (1tbsp) and juice
• 250g unsalted butter, softened to room temperature
• 4 eggs
• 50g plain flour
• 1 tsp baking powder
• 200g ground almonds
• 225g caster sugar
• 2 tbsp honey
• 1 tbsp marmalade
• 2 tbsp flaked almonds, toasted

1. Juice and zest the orange and set to one side. Preheat the oven to 180C/gas mark 4 / fan oven 160C and line a 20cm round cake tin with greaseproof paper.

2. In a large bowl whisk the butter and orange zest together, adding one egg at a time until the mixture is pale and fluffy. 

3. Sift the flour, baking powder, ground almonds and sugar. Fold into the wet ingredients with a large spoon and mix until well combined.

4. Spoon into the cake tin and bake for 45 mins,until golden and firm (check by inserting a skewer and if it comes out clean it’s ready).

5. Boil the orange juice and honey to make a syrup (make 20 minutes before the cake comes out) and leave to cool.

6. Using a skewer poke holes right to the bottom of the cake and pour over the syrup. Leave the cake to cool in the tin. 

7. Place on serving plate, brush over some warm marmalade and top with flaked almonds.

You can substitute the plain flour with a gluten free flour if preferred.