Bake of the Week: Spanish orange and almond cake

Thanks to Aldi for this recipe.

You’ll need

100g Cowbelle unsalted butter

175g The Pantry caster sugar

Two oranges, juiced and grated zest

Three eggs

100g ground almonds

50g plain flour

1 tsp baking powder

Syrup

70g icing sugar

Eight-inch loose bottom or spring form cake tin, lined with non-stick parchment

Preheat the oven to 180°C/160°F/gas mark four.

Cream the butter and most of the grated orange zest with the caster sugar until light and fluffy (you’ll need some zest for decoration later).

Add the eggs one at a time, beating as you do.

Stir in the juice from one orange.

Sprinkle on the plain flour, baking powder and almonds; fold them gently into the mix.

Pour the mixture into the tin and bake for 25 minutes till golden on top, and when inserted into the cake, a cocktail stick comes out clean.

While the cake is baking, put the icing sugar and juice from the second orange into a small saucepan; gently heat till the sugar has dissolved.

When the cake is done, leave it in the tin and prick some holes in the cake with the cocktail stick.

Spoon the syrup over the cake until it has soaked in.

Decorate the top with the remaining orange zest. Serve warm with some vanilla ice cream, or cold with tea or coffee.