Orange And Almond Spanish Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 eggs, separated
• 240 g caster sugar
• 230 g almonds, almost finely ground
• 2 1/2 oranges, finely grated zest of
• 8 oranges, juiced
• 1 1/2 lemons, juiced (if not using seville oranges)
• 1 whole cinnamon stick
• caster sugar, to taste

Recipe

• 1 preheat the oven to 180 c or 350 f.
• 2 line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
• 3 keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
• 4 then add the almonds and zest.
• 5 beat the egg whites and remaining tablespoon of sugar until stiff.
• 6 carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
• 7 the egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
• 8 gently ease the batter into the lined tin.
• 9 place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
• 10 while the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
• 11 bring to a gentle boil and simmer for about five minutes.
• 12 taste.
• 13 the syrup should be quite tart.
• 14 cool and place in the fridge.
• 15 when the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
• 16 transfer to a plate and pierce four small holes in the top of the cake.
• 17 pour half the syrup over the top and serve with the rest of the syrup on the side.
• 18 if you are making the cake ahead of time, i usually wait until a few hours before serving to pour the syrup over.