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Damp Almond and Orange Cake

A community recipe by

Not tested or verified by Nigella.com

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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!

Metric Cups
  • 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.

  • Preheat oven to 180 degrees C or 350 degrees F
  • Line a 9 inch round pan or 8 inch square pan with baking parchment and butter/oil/bake release
  • Whip the eggs, sugar and baking powder until thick and creamy looking and whisk makes a figure of eight on top of the mixture (best done with a food mixer or hand-held electric whisk)
  • Stir in the almonds Stir in the pureed oranges
  • Pour into tin and bake for 1 hour 30mins on the middle shelf, no higher
  • Leave to cool overnight in the tin if you can wait that long!

  • Preheat oven to 180 degrees C or 350 degrees F
  • Line a 9 inch round pan or 8 inch square pan with baking parchment and butter/oil/bake release
  • Whip the eggs, sugar and baking powder until thick and creamy looking and whisk makes a figure of eight on top of the mixture (best done with a food mixer or hand-held electric whisk)
  • Stir in the almonds Stir in the pureed oranges
  • Pour into tin and bake for 1 hour 30mins on the middle shelf, no higher
  • Leave to cool overnight in the tin if you can wait that long!

    • 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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