Spanish Almond and Orange Cake
175g plain flour
2 level t baking powder
100g ground almonds
175g golden caster sugar
1/2 t salt
3 eggs, lightly whisked
200ml light olive oil
1 orange, juiced and zest finely grated
Preheat the oven to 170Â°C/gas 3 and generously oil a 1kg loaf tin.
Mix the dry ingredients together, and then work in the remaining ingredients with a wooden spoon. Alternatively, mix in a food processor until smooth. The mixture should drop easily from a spoon – add more orange juice if necessary.
Spoon the mixture into the tin and bake for 50-60 minutes until well risen, firm and beginning to shrink from the sides. (Check the cake after 45 minutes and, if the top is browning, put some foil over it.) Leave the cake to rest for 10 minutes then transfer to a wire rack to cool. Serve with orange slices trickled with orange-blossom honey and scattered with toasted, flaked almonds. Stored in a tin, the cake will keep well for 2-3 weeks.