Nigella Almond Orange Cake

Discovering the exquisite Nigella Almond Orange Cake takes us on a journey through flavors and aromas reminiscent of sun-drenched Mediterranean afternoons. This cake, a beloved recipe from the celebrity chef Nigella Lawson, perfectly balances the nutty essence of almonds with the bright and zesty charm of oranges. Whether you're new to baking or an experienced home cook, the simplicity and delight in every bite of this cake are guaranteed to captivate your senses.

🌰 The Unique Ingredients

Before you dive into making this glorious cake, let's go over the ingredients that make it so special:

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• Almonds: Ground almonds (almond flour or meal) provide a rich, moist texture and nutty flavor that's quintessential to this cake.
• Oranges: Both the zest and juice contribute to the cake's moisture and distinctive citrus taste. You'll use the whole orange, minus the seeds and pith.
• Eggs: They help in binding the ingredients while adding structure and richness.
• Sugar: Granulated or caster sugar sweetens the cake subtly, harmonizing with the almonds and oranges.
• Baking Powder: A little bit goes a long way in achieving a light, yet dense texture.

🍊 Preparing the Oranges

Preparing the oranges is an integral step that cannot be overlooked:

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1. Choose the Right Oranges: Opt for unwaxed, untreated oranges with firm, smooth skin. This ensures the zest will be aromatic and flavorful.

2. Zest and Juice: Zest the oranges, avoiding the bitter pith. Then, juice them, setting the juice aside for use in both the cake and the glaze.

3. Remove Seeds and Pith: Carefully cut away the pith, as it can impart bitterness.

🍰 The Recipe: Bringing It All Together

Now, let's prepare this delectable cake:

Ingredients:

• 225g ground almonds (almond meal)
• 200g caster sugar
• 1 teaspoon baking powder
• 3 large eggs
• 2 large oranges (zest and juice)

Method:

1. Preheat and Prepare: Preheat your oven to 180°C/160°C fan/gas mark 4. Line and grease an 8-inch (20cm) round springform cake tin.

2. Mix the Dry Ingredients: Combine the ground almonds, sugar, and baking powder in a bowl.

3. Whisk the Wet Ingredients: In a separate bowl, beat the eggs until they're well mixed. Add the orange zest and juice, whisking until combined.

4. Combine: Slowly fold the wet ingredients into the dry until just combined. Avoid over-mixing to keep the cake light.

5. Bake: Pour the batter into the prepared tin, smoothing the top. Bake for 35-45 minutes or until the cake is golden and a skewer inserted comes out clean.

6. Cool: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

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🌟 Garnishing and Glazing

For an extra touch of elegance and flavor:

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• Orange Glaze: Mix some of the reserved orange juice with icing sugar until you have a thick, pourable glaze. Drizzle over the cooled cake for a glossy finish.
• Garnish: Scatter a handful of flaked almonds and perhaps a few segments of fresh orange or candied orange peel.

✨ Additional Tips for Perfection

< class="pro-note">🌟 Note: Use freshly ground almonds for the best flavor. Pre-ground almond meal might have a slightly stale taste.</p>

• Almond Substitution: If ground almonds are not available, blanch whole almonds, remove the skins, and grind them finely in a food processor.

• Temperature: Ensure eggs and oranges are at room temperature for even mixing.

Conclusion

This Nigella Almond Orange Cake is not just a recipe but an experience, bringing together the richness of almonds with the refreshing zing of oranges. It's a testament to the beauty of simplicity in baking. Whether you serve it at a dinner party or as a sweet note to your day, this cake promises to be a centerpiece that delights and surprises.

	

		

			

				
Can I make this cake dairy-free?
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Yes, the recipe is naturally dairy-free as it doesn't require any milk or butter!
			
		
		

			

				
How long will this cake keep?
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Stored in an airtight container, it will keep for about 5 days at room temperature, or a week in the fridge.
			
		
		

			

				
Can I freeze this cake?
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Yes, you can freeze it. Wrap it well and freeze for up to 3 months. Thaw at room temperature.