Cake….
We have probably one of the best selections of natural wines in the south west, along with a full and innovative menu and a great cocktail list. But the one thing that people seem to associate us with above all else is cake!! All our cakes are homemade, daily by us, using the ingredients your grandmother (grandfather?) would have used - without any life extending, money saving additives.
Beware the weasel-words so many places use to describe their baking - « home-style » « hand finished » « artisan made » are a few of my favourites - basically they all mean the same thing « shop bought! »
We usually have around half a dozen different cakes on rotation on the counter - all tried and tested long term favourites. I also try to test new recipes that I come across - every now and then one will be a big hit and I’ll add it to the selection and even if not at least I can keep my hand in and try something new.
This orange and almond cake is one that I’ve been making very occasionally for years and recently rediscovered. It’s a slightly grown up cake that will work as a dessert for an informal supper. It’s also very moist (make the syrup - it’s super easy and really helps) and will keep in an airtight container for days…. Serve with a little crème fraîche or Greek yougurt and go a bit Ottolenghi with some dried rose petals…
Makes one 9 inch cake.
You’ll need a tin - can be springform or with a loose base. We always butter ours and line them with circles of baking parchment.
A stand mixer or whisk. And a blender.
Ingredients
2 oranges
500g ground almonds
250g caster sugar
5 whole eggs.
A pinch of salt
2 teaspoons baking powder
For the syrup
Juice of 2 oranges
250g caster sugar.
Start off by boiling two whole oranges for about an hour - when they’re nice and soft let them cool, quarter, deseed and purée the whole lot in a blender. Set this to one side.
In a separate bowl whisk 5 whole eggs until well combined, add a pinch of salt and 2 teaspoons of baking powder. Add 500g of ground almonds and 250g of white caster sugar. When mixed - add the reserved orange pulp and mix thoroughly.
Spoon into your prepared tin and smooth and sprinkle with sliced almonds.
Cook on 180c for around 30 mins and/or until a knife inserted in the middle comes out dry.
To make the syrup
Dissolve the sugar in a small pan with the orange juice - add the zest from the skin of the oranges too to ramp up the flavour.
De-tin your cake and allow to cool a little before poking holes all over with a skewer then spoon over the slightly cooled syrup and allow it to soak in. Any excess syrup can be served alongside the cake.