Olive Oil, Almond and Orange Cake

preparation

• 1.

  Preheat oven to 170C (Gas Mark 3). Take a cake tin (20.5 cm wide, 7 cm deep), brush the base and sides with the olive oil and then line the base with baking paper.

• 2.

  Sieve the flour, baking powder and salt into a large bowl, then add the sugar, almonds and orange zest.

• 3.

  In a large jug, mix the oil, orange juice and eggs. Slowly stir in the flour mixture and combine to make a smooth batter.

• 4.

  Pour the mixture into the cake tin and cook for 50 minutes – 1 hour, or until a skewer put into the center comes out clean. If the top becomes too brown cover it with a piece of baking paper.

• 5.

  Allow the cake to cool in the tin for 10 minutes before transferring to a cooling rack.

• 6. To make the caramelised oranges

  Use a sharp knife to cut the top and bottom off the oranges. Using a downward movement, slice the skin away from the flesh and cut each orange into about 5 slices.

• 7.

  Place the sugar in a heavy based frying pan in an even layer and heat until it starts to melt and turn a golden colour. Swirl the pan from side to side to keep the caramel even. Once it reaches a dark gold, carefully add the orange juice (it may splutter). Keep on the heat and stir until all the lumps have dissolved and the caramel is silky-smooth.

• 8.

  Add the orange slices and cook for 2-3 minutes on a low heat until softened. Remove the slices to a baking sheet lined with baking paper, keeping the caramel.

• 9.

  To serve, dust the cake with icing sugar and add the orange zest. Serve in slices with the oranges and a little of the caramel poured over.