Orange and Almond Cake with Whisky Cream

Orange & Almond Cake with Whisky Cream

By November 2, 2015

Orange and Almond Cake with Whisky Cream

  • Prep Time : 20 minutes
  • Cook Time : 45 minutes
  • Yield : 12



Orange and Almond Cake with Whisky Cream

1. Pre-heat the oven to 180° C, 170° C fan, 325 F, Gas mark 3.

2. Start by weighing out the flour, baking powder, ground almonds, plain icing sugar and Sugar and Crumbs Orange Zest natural Flavoured Icing Sugar (or any flavour of your choice) and mixing together.

3. Add two eggs to the softened butter and begin whisking together. Then add the remaining two eggs and keep whisking until pale yellow.

4. Fold in the dry ingredients until nicely smooth. Grease and line a 20cm cake tin, fill with the mixture and bake for 45 minutes until firm and golden.

5. When the time is up, allow the cake to cool for a couple of minutes. Transfer to a wire rack and place a plate underneath. Prick holes all over the top of the cake to allow the syrup to sink in.

6. Make the syrup by heating the whisky, brown sugar and orange juice on a medium heat until the sugar has dissolved, then pour over the still warm cake. Leave to cool.

7. To serve, whip the cream with a good splash of whisky, then dollop generously on top of the cake and serve with a sprinkling of fresh orange zest.

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