Name: Venetian Orange & Almond Cake
Yield: Serves 12–14
Ingredients: 2 tbsp cream; 250 g mascarpone; 6 large eggs; 400 g castor sugar; 100 g brown sugar; a little oil; zest and juice of one orange; 1½ tsp baking powder; 250 g ground almonds (you can grind your own almonds in a food processor); 2 oranges

Preparation info

Serves
12–14

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

This cake is great for friends who are gluten intolerant. When I first tasted it I felt like I was bathing in a beautiful pond of orange with just my head surfacing to coo: “Oooh. This is soooo deliciousssss!”.

Ingredients

2 oranges
a little oil
100 g brown sugar

Method

Place the oranges in a large saucepan with plenty of water and boil gently for 2 hours. Set the oranges aside till cool enough to handle. Reserve the cooking liquid for making the syrup.

Grease a 26 cm cake tin with oil and line with baking paper.

Whip the brown sugar, half the cast