Maria Cake - Almond, Orange & Lemon
Squidgy, sweet and nutty with a bitter jammy edge, somehow simultaneously soft and light, definitely absolutely delicious. Maria is the much loved housekeeper at Torre Ronsat where we run our retreats, always smiling and hard working, and an exceptional cook.
This cake is one of her specialities. People are always asking for the recipe, so here it is. We serve the cake alongside our breakfast buffet, but it also works in all manner of other scenarios, such as for afternoon tea, or with a dollop of creme fraiche, a sprinkle of toasted flaked almonds and a drizzle of extra virgin olive oil for dessert.
Cake
100g Ground almonds
2 Oranges, zest only
1 Lemon, zest only
50g Breadcrumbs (use GF breadcrumbs or an extra 50g almonds to make GF)
200g Caster sugar
1.5tsp Baking powder
200ml Extra virgin olive oil
4 Eggs, beaten
Syrup
80g Caster sugar
2 Oranges, juice only
1 Lemon, juice only
1 Cinnamon stick
1 Star anise
2 Cloves
Method
Preheat the oven to 200C/180C fan/375F/gas mark 4. Line a 24cm cake tin with baking parchment.
Mix all of the dry ingredients for the cake together with a whisk, and then mix in all of the wet until combined.
Pour the cake batter into the cake tin and bake for 30 - 40 minutes, until an inserted skewer comes out clean.
Meanwhile make the sugar syrup. Bring all of the ingredients to the boil over a medium heat and bubble for 4 minutes. Leave to cool whilst the cake is cooking.
Once the cake is cooked, remove from the oven and use a fork to pierce holes in the cake. The cake will have risen, and will deflate, don’t worry! Remove the hard spices from the syrup and then pour over the cake whilst still warm. Leave to rest in the fridge overnight.
Remove from the fridge and bring up to room temperature before serving. Can be kept in the fridge for up to 4 days.
N.B. I like it served with a dollop of creme fraiche, a sprinkle of toasted flaked almonds, and a drizzle of extra virgin olive oil.