Prep 30 mins
Cook 2 hrs
Yummy Spanish upside down almondy-orange cake. Had to ask my mother to send me the recipe as I wanted to make it as an appeasement cake... She warned me to not try using all wheat flour and to take it easy when getting it out of the tin. It's by Jocasta Innes, from a book that I think is called Sweet Dreams.
- 6 ounces butter, softened
- 7 ounces caster sugar
- 3 large eggs
- 4 ounces ground almonds
- 2 ounces self-raising flour, sifted
- 1⁄2 teaspoon salt
- 3 medium oranges
- 4 tablespoons marmalade or 4 tablespoons crabapple jelly
- 2 teaspoons water
- Preheat overn to 150°C.
- Butter a 18-19cm cake tin, not a loose based one.
- Scrub oranges to remove any wax. Slice oranges very thinly (do not peel). Remove any pips.
- Whisk butter with 6 oz suger until fluffy.
- Add eggs one by one.
- Stir in almonds, flour and salt.
- Sprinkle remainder of sugar on the base of the cake tin. Using the most perfect slices of orange, arrange them overlapping a lot on the base of the cake tin. Use up slightly more than a third of the slices.
- Spread a third of the cake mixture onto the oranges.
- Add another layer of the orange slices.
- Spread another layer of cake mix.
- Layer of orange slices.
- Spoon on remaining cake mix.
- Bake for 2 hours (approximately) until the top is dark brown. Ease the cake out of the tin and turn out the cake onto a plate and allow to cool. The orange slices will now be on the top of the cake.
- Melt the marmalade/jelly with the water and spread over the top of the cake. Leave to cool.
- Slice with a sharp knife to serve.
- Soured cream or creme fraice is good as an accompaniment.