She chose the orange and almond cake, fascinating as it uses an entire orange, skin and all, in the recipe. It was moist and delicious, and I heartily recommend it - easy too, she made it all without help - and from start to eating in less than 2 hours (the book says 50 minutes - more of that later)
- 1 medium orange
- 6 oz softened butter
- 6oz light muscovado sugar (we used caster sugar as it's all we had)
- 3 eggs (ours were large...)
- 6oz self raising flour
- 1/2 teaspoon of bicarbonate of soda
- 2oz ground almonds
- icing sugar for decoration
First roughly chop the orange, peel and all, and whizz it up in a blender (remove any pips first) to a puree.
Then add the butter, sugar, eggs, flour and bicarb to the blender and whizz until smooth...our blender isn't big enough for all this so we did some in stages and then just mixed it all in a bowl, it was very runny so it wasn't difficult to mix.
Pour it all into the greased tin and bung it in the oven (Gas 5/190C/fan 170C) the recipe says 30 minutes but I think our cake need at least 50 minutes, maybe a little longer as the middle was still runny after half an hour, in true Bake Off style DD turned down the gas for last 15 minutes to ensure it cooked without burning.
Leave the cake to cool in the tin for a while before turning it out and dredging the top with icing sugar.
The cake was delicious, really orangey (surprise) and with a crisp outside and moist middle. The recipe book claims it freezes well, but ours didn't get a chance. We all really enjoyed it and will be making it again.
Serves 12 (ie gives 12 slices, we had 4 each obviously)
Per slice 266 calories