While we are still in the bitter oranges season, here is another great recipe from the Thermomix UK & Ireland newsletter: the Orange & Almond cake. The whole cake is made using Thermomix (like for the marmelade, we first steam the oranges to soften them) and I like how we can reuse the steaming liquid to make the syrup to drizzle on the cake. It’s a very moist cake with a distinct bitterness going through (mellowed somewhat by the sweetness in the cake and the almonds). We loved it!
Source: Thermomix UK & Ireland newsletter
2 small bitter oranges (~200g)
1 orange, peel cut into thin strips and juiced
250g ground almonds (or whole/sliced almonds)
100g light brown sugar
350g caster sugar
6 medium eggs
1 1/2 tsp baking powder
250g mascarpone or Greek yoghurt to serve (I omitted)
- Add 1.2L water to the TM bowl and place the 2 small oranges in the internal steaming basket.
- Steam 1 hour/Varoma/Speed 2 until soft. Remove the oranges and allow to cool. Set the cooking liquid aside for later.
- Preheat the oven at 170C and grease and line a 23cm cake tin. If using whole/sliced almonds, grind them 10 sec/speed 9. Tip out and set aside.
- Insert the butterfly whisk and mix together the brown sugar, 200g caster sugar 1 min/speed 4 until light and fluffy. Remove the butterfly whisk.
- Cut the cooled oranges in half, discard the pips and add the oranges with their skin and pith to the mixture, Blend 30 sec/speed 8 until smooth.
- Mix in the ground almond and baking powder 10 sec/speed 5.
- Scrape down the sides of the bowl and lid and mix again 10 sec/speed 5. Pour the mixture into the prepared tin.
- Bake for about 50 minutes until a skewer comes out clean. Cool completely before removing from the tin.
- For the syrup: weigh 400g of the reserved oranges steaming liquid from step 1 into a clean TM bowl.
- Add the remaining 150g sugar, juice from the extra orange and the strips of peel. Reduce 30 min/Varoma/speed 2, replacing the measuring cup with the internal basket on the lid. Cut the cake into slices, drizzle the orange syrup and serve with a dollop of mascarpone or Greek yoghurt.