This lovely cake is tasty, tangy and moist. It has a great texture and a super filling.
Makes: 10 – 12 slices
Time: 60 – 75 minutes
Difficulty: Fairly easy
Equipment: A 23cm/9” round, deep-sided cake tin
For the cake:
- 1 medium orange
- 175g/6oz butter, softened
- 175g/6oz light muscovado sugar
- 3 eggs, lightly beaten
- 175g/6oz self-raising flour
- ½ tsp bicarbonate of soda
- 50g/2oz ground almonds
- Icing sugar to decorate
- Strips of candied orange peel or pieces of glace orange peel to decorate the top (optional)
- 100g/3½oz – 125g/4½oz Ricotta or Mascarpone*
- 75g/2½oz – 100g/3½oz orange curd* (*These amounts can be varied depending on the depth of filling required)
1. Preheat oven to 190C / Fan 170C/ 375F / Gas 5. Grease and line the base of the cake tin.
2. Cut the whole orange into pieces. (All of it – skin, pith etc.) Remove the pips, then whizz the orange pieces in a food processor to a fine puree.
3. Put the butter, sugar, eggs, flour, bicarb soda and almonds into the processor and whizz until smooth. (Probably only about 10 – 15 seconds.) Pour into the prepared tin and smooth the surface.
4. Bake for around 25 – 30 minutes, until it’s risen and brown. (Or test by inserting a skewer into the middle. If it comes out clean then the cake is baked.) Let it cool in the tin for 5 – 10 minutes, then turn it out onto a wire rack to cool fully.
5. When the cake is fully cool, use a sharp serrated knife to carefully slice it in half horizontally.
6. For the filling you have three choices:
i) Put the Ricotta (or Mascarpone) layer on first then blobs of curd, swirled.
ii) Curd first, followed by cheese.
iii) Mix the cheese and curd together then spoon or pipe it on.
7. Prior to serving the cake, dredge it with icing sugar and add any decorations such as strips of candied orange peel or glace orange peel pieces.
N.B. I couldn’t find any orange curd in my local shop, which turned out to be a good thing as I had to make my own. I’d recommend doing this. If orange curd is impossible to buy or make then you could just make a “Lemon Curd and Almond Cake“
I hope you enjoy making this lovely cake. If you want more cake recipes click this link. If you enjoy citrus flavours here are two bakes I’d recommend for you to try. First is my Lemon and Ricotta Swiss Roll. And if you love the combination of chocolate and citrus why not try my Double Chocolate Whole Orange Cake? It’s quite a mega cake.