The ground almonds bring a wonderful moistness to the sponge, which is made even more delicious with the rich orange curd lying seductively over the top.
Ingredients
For the Cake
- 8 oz (225 g) butter, plus extra for greasing
- 8 oz (225 g) caster sugar
- 3 large eggs
- 1 finely grated orange juice and zest
- 4 oz (115 g) plain flour
- 1 tsp baking powder
- 4 oz (115 g) ground almonds
For the Curd
- 2 oz (50 g) butter
- 2 finely grated oranges juice and zest
- 4 oz (110 g) caster or granulated sugar
- 2 eggs
- 2 egg yolks
How to Make It
- Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with baking parchment and grease the sides.
- Place the butter and sugar in a bowl, then use a wooden spoon or the paddle attachment of an electric food mixer to cream together until light and fluffy. Beat in the eggs one by one, along with the orange juice and zest. Sift in the flour and baking powder, then gently fold in with the ground almonds.
- Tip into the tin, then bake for 20–25 minutes until the centre feels springy to the touch. Place on a wire rack to cool, then remove from the tin.
- To make the curd, place the butter in a medium pan on a medium–low heat. When melted, whisk in the orange juice and zest, sugar, eggs and egg yolks. Cook, stirring constantly, until thick enough to coat the back of a spoon. Pour into a jug and serve with the cake.