CookEat Recipe
Orange and Almond Cake with Mint
Orange flesh, almonds and sliced mint are baked in a small milk cake. The almonds are chopped finely, and the moist batter is allowed to settle before eight portions are served.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Use shelled almonds and chop finely. Rinse and finely slice the mint leaves.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 18 cm round metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 60 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 120 ml milk.
Step 4
Fold in 120 g orange, 50 g almonds, 15 g mint.
Step 5
Combine 100 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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