Today’s recipe is so tasty and delicious. And best of all, it is very easy to bake.
When you present your guests, friends and/or family with this beautiful cake, you’re going to be the star of the party.
For me this cake evokes a fresh summer afternoon, sitting on the back porch, sharing with friends, gossiping and giggling. I know is like too girly, but what can I do? Maybe the southern air my daughter is breathing is reaching me
For the cake
- 225 g melted butter
- 6 eggs
- 330 g sugar
- 1 teaspoon vanilla extract
- 225 g self rising flour
- 165 g ground almond
Candied oranges and syrup
- 325 g sugar
- 175 ml water
- 2 or 3 medium oranges cut into thin slices
These quantities are for an 8 inches round cake pan, maybe 9 inches.
First things first. Let’s make the candied oranges and syrup. Heat sugar and water in a large pan over medium heat, stirring until the sugar had dissolved. Add oranges and cook over low heat for 15 minutes, until candied. Set aside.
Now the cake. Preheat oven to 160 ºC (320 ºF). Prepare the cake pan, applying butter and covering bottom and sides with baking paper.
Beat eggs, sugar and vanilla at medium high speed until the mixture become light, with the texture of a pudding and it has triple its volume. Then, add the sifted flour. Stir a bit and slowly pour the melted butter and almond. Stir until everything is combined. Do not overbeat.
Place the orange slices at the bottom and side of the pan. Keep the syrup.
Pour the batter on top of the oranges and bake for 60-75 minutes (depending on your oven). Check after 60 minutes; a skewer inserted in the middle will come out clean.
Unmold onto a wire rack and pour the syrup all over it while the cake is still hot. Wait for the cake to cool completely before serving.
Adapted from Un goûter à Londres