Photo by Julie O’Malley
Middle Eastern Orange Cake with Marmalade and Orange Flower Cream
250g Caster Sugar
55g Plain Flour, Sifted
5ml (1 tsp) Baking Powder
200g freshly ground Almonds
Icing sugar for dusting
For The Cream:
55g Fine-shred Orange Marmalade
125g Mascarpone Cheese
30ml (2 Tbsp) Greek Yoghurt
Icing Sugar to taste
5ml (1 tsp) Orange Flower Water*
1. Put the orange in a saucepan, cover with water and simmer for an hour. Cut the orange in half; remove the pips, and puree the rest of the fruit in a food processor.
2. Grease a 20cm (8in) spring-form tin and line with greaseproof paper. Preheat oven to 180°C (350°F) Gas Mark 4. Beat the eggs and sugar together until they’re pale and thick. Fold in the flour, baking powder, almonds and orange puree. Pour into the tin and bake in oven for about an hour, or until skewer inserted into the middle of the cake comes out clean. Turn the cake out to cool
3. To make the cream, melt the marmalade in a small pan. Let it cool slightly, but don’t let it set, ten mix it with the mascarpone and yoghurt. Add icing sugar to taste and the orange flower water.
4. Sift icing sugar over the cake and serve with the marmalade cream.
*If you aren’t familiar with the taste, use less.