ORANGE & ALMOND DRIZZLE CAKE
PREP TIME: 30 MINUTES
COOKING TIME: 1 HOUR
SERVES: 16
INGREDIENTS
200g unsalted butter, softened
200g caster sugar
4 extra-large eggs
1 tablespoon vanilla bean paste
200g self-raising flour, sifted
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
200g cold mashed potato
1 ½ cups almond meal
Zest and juice of 2 oranges
Orange syrup
½ cup caster sugar
2 tablespoons orange juice
1 tablespoon lemon juice
Zest of an orange
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm deep round cake tin with baking paper.
2. Using an electric stand mixer, beat butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla, 2 tablespoons orange juice, beating to combine. Add flour and baking powder, beating gently to combine. Add mashed potato, stirring gently until combined.
3. Spoon mixture into prepared cake tin, smoothing top with a spatula. Place cake tin in preheated oven on middle shelf and cook for 1 hour or until a skewer comes out of the centre clean. Remove cake from oven and allow cake to cool in tin for 10 minutes before transferring to a wire rack placed over a board or tray.
4. Meanwhile for the syrup, combine sugar, juices and zest together in a small saucepan over a medium-low heat, stirring until sugar dissolves. Bring to boil and cook for 2 minutes. Remove pan from heat and pour syrup over warm cake and allow to cool.
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