Damp Almond and Orange Cake
A community recipe by OCDcook273Not tested or verified by Nigella.com
Introduction
This is the sort of cake you need when you are making a sugarcraft creation - weighty enough to take plenty of fondant and decoration plus you can cut and sculpt it easily. Adapted from the book Plant Cake
This is the sort of cake you need when you are making a sugarcraft creation - weighty enough to take plenty of fondant and decoration plus you can cut and sculpt it easily. Adapted from the book Plant Cake
Ingredients
Serves: Lots and lots!
- 3 oranges (boiled whole)
- 8 large eggs
- 400 grams golden caster sugar
- 1 teaspoon baking powder
- 400 grams ground almonds
- 3 oranges (boiled whole)
- 8 large eggs
- 14 ounces superfine sugar
- 1 teaspoon baking powder
- 14 ounces almond meal
Method
Damp Almond and Orange Cake is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This cake comes out very brown but not burnt - you may chose to cover with foil/baking parchment if concerned will catch in your oven I cut mine into the same of a giant ice lolly, sandwiched the layers with orange blossom scented buttercream (1 cup icing sugar, 100g butter, 1-2tsp orange blossom water) then I coated it with dark choc ganache (500g dark choc and 250ml ish single cream melted together then cooled to a spreading consistency) which I allowed to set before covering with fondant
This cake comes out very brown but not burnt - you may chose to cover with foil/baking parchment if concerned will catch in your oven I cut mine into the same of a giant ice lolly, sandwiched the layers with orange blossom scented buttercream (1 cup icing sugar, 100g butter, 1-2tsp orange blossom water) then I coated it with dark choc ganache (500g dark choc and 250ml ish single cream melted together then cooled to a spreading consistency) which I allowed to set before covering with fondant
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