I have a taste for…. dessert of course, as always. Sometimes I confess and I'm sure many a foodie will sympathize with me that a few days before I decide what to make, the concept of what I want to taste begins to emerge in my mind and my taste buds already begin to water at the prospect. That's what happened a couple of weekends ago when I actually made this dessert without consulting any cookbooks or recipes. I knew I wanted something moist, fruity and nutty, so with all the other cake ingredients in the cupboard complimented with only 2 eggs in the fridge, some fresh orange juice in the fridge and ground almonds (just brought back from London by the wife) I thought go for it, make a small almond moist cake and cover it with an orange syrup. Why small you may ask ? Well ! I only had 2 eggs, so that was the critical factor in the size of the cake, plus I wanted it to be moist as moist is king. So away we go…,
Beat together 150g of caster sugar with 150g of soft unsalted butter, then
Beat 2 eggs and
Pour it into the butter and sugar mixture and
Sift gradually 100g of plain/all purpose flour into the egg/butter/sugar mixture, then
Add 50g of ground almonds and half a teaspoon of bicarbonate of soda and finish off with
two dessert spoons of freshly squeezed lemon juice
Mix until well incorporated and then
Pour into a 20cm springform baking tin and
Bake on 180C for about 20-25 minutes depending on your oven.
Whilst your cake is baking make your orange glaze by pouring 50ml of freshly squeezed orange juice, 30g/2 dessert spoons of caster sugar and 50ml/2 tablespoons of water and cook on medium heat until all the sugar has dissolved and the mixture looks syrupy – about 5 minutes.
As soon as your cake is done, take it out and poke it with a barbecue stick or with a thin sharp knife. Then pour the orange syrup all over the cake, whilst it is still in the baking tin. Don't panic if you see all the liquid on top of the cake, because in about 4 minutes it will all be gone, making your cake extremely moist, YUM !
I call this cake…. TORTA ARANCIA ALLA MANDORLE.
In English, Almond and Orange Cake.
Why ? Because it reminds me of a typical Italian moist cake that I've seen or heard of in some Italian cookbooks and oranges and almonds are so Italian.
Because this cake will be a bit sweet with the syrup, I suggest you serve it with something sour like natural yoghurt or just whipped cream. ENJOY !
Recipe Inspired by my taste buds.