The reason this cake came into being was out of sheer desperation. I was in the process of making an orange drizzle cake and it needed finely grated orange rind. But my orange skin proved to be ungrateable although on the surface it looked perfectly normal , and was sweet and juicy. I bought it at our local supermarket and have been left wondering...is there a new mutant variety?
Well to cut a long story short I gave up on my original recipe and flavoured the cake instead with some Barker's Apricot Blush, ground almonds and a few drops of almond essence.
After baking it I drizzled it with a mixture of orange juice and sugar.
175 grams of caster sugar
175 grams of butter ( softened)
175 grams of selfraising flour
2 tablespoons of ground almonds
a few drops of almond essence
4 tablespoons of Barker's Apricot Blush fruit syrup
For the drizzle
the juice of 1 orange
4 tablespoons of castor sugar
Line a 22" square cake tin with baking paper.
Cream the butter and sugar until light and fluffy
Beat in the flour, baking powder and eggs until combined.
Mix in the ground almonds and almond essence.
Spread the mixture into the cake tin.
While the cake is baking heat the sugar and orange juice together in a small saucepan until the sugar is dissolved.
Bake for about 35-40 minutes until the cake is golden and tests done.
Prick holes in the cake with a skewer and pour the syrup all over the cake.
Leave it to soak in and let the cake cool in the tin before turning it out.
Nice with some thick greek yoghurt
ps Since then I have had some good advice from my old friend Max in Switzerland who assures me that Aunt Daisy, bless her heart, refrigerated her oranges for half an hour to make them easier to grate.