SIMPLE, SEASONAL, BEAUTIFUL

A time to embrace the signs of Spring and celebrate the outdoors. Gather together around a table and share food using fresh flavours.

Orange and almond cake

  • 2 oranges

  • 100g soft light brown sugar

  • 200g caster sugar

  • 6 medium eggs

  • 250g ground almonds

  • 1 tsp baking powder

  • Grease a 26cm cake tin and line with greaseproof paper

  • Preheat the oven to 180°c

  • Place the whole oranges in a large pan, cover with water and simmer for 3 hours. Allow to cool.

Roughly chop the oranges discarding any pips blitz into a pulp. Place the brown sugar and caster sugar in a magi mix with the eggs, whizz until pale in colour, fluffy and doubled in size. Fold in the ground almonds and the baking powder.

Pour mixture into prepared tin and place in the oven for 30-40 or when cooked. Test with a skewer, if it comes out clean and dry then the cake is cooked.

Serve the cake warm with a dollop of crème fraiche

Delicious served with a pudding wine from Chateau Civrac Late White. Produced by my partner Mark Hellyar, winemaker in Bordeaux. www.chateaucivrac.com

Cornwall and France two places we love.

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