I have another guest post for you today from the lovely Emma Jane who writes the fabulous blog
If you love to bake you will love Emma Jane's blog, which by the way will have a post from me today. I have written a recipe for homemade granola, which if I do say so myself is bloody lovely! Pop over to her blog to read about my yummy granola after you have enjoyed this one, over to you Emma Jane.............
I've always been a big fan of cake and I started my baking blog, Cakes and Catwalks, in 2011 as a place to record my experimental baking- kind of like my virtual cookbook, so that I could recreate successful recipes down the line. A few friends had requested recipes for cakes I'd made – and my blog seemed like the easiest way to communicate these. Things have grown quite naturally from there and it's always a pleasure when people I don't know get in touch through the blog to tell me they've tried recipes I've developed!
Incorporating my background in design, Cakes and Catwalks is now a baking and style blog (although probably 80% baking and 20% style), I occasionally post crafty accessory tutorials, really – anything I find interesting that I think others will too.
When Tamzin asked if I'd be up for a post swap I wanted to create a recipe that she could enjoy too, so I came up with this flourless, dairy-free orange and almond cake. The orange and almond cake is double-iced, first drizzled with orange syrup, then zig-zagged with a basic white orange flavoured icing. This cake has a beautiful, fresh orangey flavour, the almond sponge is surprisingly light and it is still deliciously moist a few days after baking. As someone who bakes a lot with wheat flour I will be sure to start using ground almonds more frequently in future!
Finely grated zest of one unwaxed orange
2tbs freshly squeezed orange juice
90ml rapeseed oil
140g caster sugar
150g ground almonds
1tsp baking powder (gluten free)
3 eggs, separated
For the drizzle:
2tbs freshly squeezed orange juice
2tbs caster sugar
For the white icing and topping:
50g royal icing sugar
2-3tbs orange juice
20g chopped almonds
To make the sponge:
Pre-heat the oven to 170C (fan), line and oil a 15cm cake tin.
Use an electric mixer to whisk the egg whites until they form soft peaks, add the sugar and mix in on a low setting until combined. Then add the egg yolks, rapeseed oil, orange juice and zest, baking powder and ground almonds and mix gently until combined into a smooth cake batter.
Pour the mixture into the prepared cake tin and bake at 170C for 25-35 minutes, until cooked through.
When you remove the cake from the oven, leave it to cool in the tin for a few minutes, then loosen from the sides with a pallet knife before removing from the tin and leaving to cool completely on a wire rack.
You'll want to pour the drizzle over the cake while it's still warm so that it soaks in nicely! Heat the sugar and orange juice over a low heat until the sugar dissolves. Remove from the heat and pour slowly over the cake as it cools, allowing the syrup to absorb into the sponge.
To ice and decorate:
When the cake is completely cool, mix the royal icing sugar and orange juice together to form a basic smooth icing. Use a spoon to drizzle the icing over the cake in a zig zag motion. Sprinkle the chopped almonds on top of the icing and leave to set before serving.
If you enjoyed this recipe, please come say 'hi' over at cakesandcatwalks.com :)
Thanks Emma Jane!
Well I think you'll all agree that this cake looks insanely good, I can't wait to try it out. You can also catch Emma Jane on Facebook, Twitter and Insatgram if you would like to find out more about her and the delicious cakes she bakes : )