British Spiced Almond and Orange Cake

Shopping list

• 250 g ground almonds

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• 1 tsp baking powder — gluten-free if needed

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• 1 tsp ground cinnamon

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• 4 piece eggs — large, at room temperature

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• 1 piece orange — juice and finely grated zest

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• 100 ml rapeseed oil

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• 1 tsp vanilla extract

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• 30 g flaked almonds — for topping

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line a 20 cm round springform cake tin with baking parchment.

2. 2

   In a large bowl, whisk together the ground almonds, baking powder and cinnamon.

3. 3

   In a separate bowl, beat the eggs until foamy. Add the orange juice, orange zest, oil and vanilla extract and whisk to combine.

4. 4

   Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Do not overmix.

5. 5

   Tip the batter into the prepared tin and smooth the top. Scatter the flaked almonds evenly over the surface.

6. 6

   Bake for 35– 40 minutes until the cake is golden, risen and a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Serve in wedges.