Bake the cake until golden brown and a knife inserted into the center comes out clean, 40 to 45 minutes. Transfer the cake to a wire rack. Let cool for 10 minutes, then remove the sides of the pan ...

Bake until cake is golden brown and a knife comes out clean, 45-60 minutes. Let cool in pan on a rack 10 minutes, then flip and unmold cake onto rack. Make the syrup: In a small saucepan, combine ...

Add almond extract, orange blossom water and almond flour and mix to a smooth batter. Pour the batter into a 9-inch cake tin lined with parchment paper. Sprinkle almonds over the top of the cake.

Orange and Almond Cake Serves 10-12. 200g (about 1 cup) unsalted butter, softened 1 ¼ cups caster (superfine) sugar ... Add the orange rind, almonds, eggs and flour and process until combined.

3/4 cup almonds (or 3/4 cup almond flour) 3/4 cup rice flour 1/4 teaspoon baking powder 1/2 teaspoon salt 3 large eggs, separated 3/4 cup sugar 1/2 cup light, fruity olive oil 2 teaspoons vanilla ...

Spiced Orange Almond Cake. Yield: Serves 8 . INGREDIENTS: For the cake: 1 cup all-purpose flour; 1 cup almond meal; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt ; ...

Butter a 23cm round cake tin an dust with flour. Pour the cake mixture and bake for 45-55 minutes at 180 degrees. If using a fan-forced oven, turn the heat down to 160 degrees after five minutes.

This orange and almond cake is deliciously moist and great for people who like a bit of marmaladey bitterness. ... Preheat the oven to 175C/325F/Gas 3 and butter and flour a 23cm/9in cake tin.

60 ml (¼ c) orange juice (juice of 2-3 oranges) 1 ml (¼ t) almond essence. 1 pack (100 g) ground almonds. 90 ml (50 g) cake flour. pinch of salt. 15 ml (1 T) caster sugar. 110 g butter, melted.

Whisk in orange purée. Scrape batter into prepared pan. Bake at 375 degrees until springy in the center and a toothpick stabbed in the center comes out clean, 45 to 50 minutes.

Bake the cake until golden brown and a knife inserted into the center comes out clean, 40 to 45 minutes. Transfer the cake to a wire rack. Let cool for 10 minutes, then remove the sides of the pan ...