Orange & almond torte

This tangy pudding can be served as a cake or dessert and is best made a day or so in advance to allow the syrup to soak into the sponge

Serves 4 - 6

Blood Orange  

Ingredients

Belvoir Fruit Farm

45g slightly stale breadcrumbs
Belvoir Fruit Farm200g castor sugar
Belvoir Fruit Farm100g ground almonds
Belvoir Fruit Farm1.5 teaspoons baking powder
Belvoir Fruit Farm4 eggs
Belvoir Fruit Farm200g melted unsalted butter
Belvoir Fruit FarmFinely grated zest of 1 orange and 1 lemon

For the syrup:

Belvoir Fruit FarmJuice of 1 lemon
Belvoir Fruit Farm50g sugar
Belvoir Fruit Farm40g blood orange cordial
Belvoir Fruit Farm2 cloves
Belvoir Fruit Farm1 cinnamon stick

To serve:

Belvoir Fruit Farm1 blood orange and mandarin per person
Belvoir Fruit FarmGreek yoghurt

 

Method

  1. Line a 20cm(8”) cake tin with greaseproof paper
  2. Mix the breadcrumbs with the almond, castor sugar and baking powder in a food processor Add the eggs melted butter and orange and lemon zest
  3. Pour into the cake tin and place in a COLD oven and set the temperature to 190°C/ gas mark 5. Bake for approx 40-50 mins until golden brown and a skewer inserted into the cake comes out clean
  4. Allow to cool for 5 mins in the tin and turn out onto a plate. While the cake is baking make the syrup by putting the ingredients in a pan and bringing to the boil and simmer for a couple of minutes
  5. While the cake is still warm pierce holes in the cake with a skewer and pour the syrup over the cake. Leave to cool spooning any excess syrup back over the cake until it is all soaked up.
  6. Segment an orange and mandarin and decorate on top of the cake , Serve with Greek yoghurt

Buy Belvoir Blood Orange Cordial >

 

  

blood orange torte

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