Almond & Seville Orange No Flour Cake

1. 1

   Heat the oven to gas mark 5 / 190 C

2. 2

   Grease the bottom and sides of a 18-20 cm spring cake tin with a removable bottom then line the bottom with a circle of baking parchment/grease proof paper

3. 3

   Into a bowl put the egg yolks with just 170 grms of the sugar then whisk until pale and creamy, stir in the almonds, mixed spice, baking powder and half of the juice and zest, ensure everything is mixed well.

4. 4

   In another bowl whisk up the eggs with 1 tbs of the remaining sugar until stiff then add 2 heaped tablespoons of this to the almond mixture and stir well, gently fold in the remaining whites so as not to knock out too much air.

5. 5

   Pour into the cake tin and bake for 45 minutes by which time it should have risen and be brown on top

6. 6

   While the cake is cooking mix together the remaining zest, juice and sugar. Once the cake has cooked take it from the oven & let it stand for 5 minutes, rick the cake all over with a skewer then spoon over the juice mix evenly. I sometimes add a tablespoon of orange liqueur to the juice for extra oomph!

7. 7

   Leave to stand for 20 minutes then remove the sides of the cake tin. You can eat it straight away, however if you can practise restraint and leave it until the following day it is even better. Serve with vanilla ice cream or cream

* Per serving · 4 servings · Values may vary.

No additional tips available.