Blood Orange & Almond Cake

1. 1

   Preheat oven to 180u00b0C

2. 2

   Grease and double line sides and base of a 20cm springform cake tin.

3. 3

   Place butter and sugar into the bowl of a food processor and pulse until

4. 4

   pale and light.

5. 5

   Add the grated rind of the oranges and pulse once or twice until blended through.

6. 6

   Add the eggs one at a time, with the food processor running until the mixture is smooth.

7. 7

   With the processor still running, add 125g of the almond meal.

8. 8

   Add the blood orange juice, followed by the remaining 125g almond meal mixed with the baking powder.

9. 9

   Turn the mixture out into the springform pan and bake for about an hour until the cake is cooked. Test with a metal skewer.

10. 10

    The cake should not be overcooked as it should be very moist - almost a cross between a cake and a pudding.

11. 11

    Serve with a mixture of equal parts double cream and fresh ricotta, sweetened with a little sugar and a splash of Cointreau.

* Per serving · 4 servings · Values may vary.

No additional tips available.