Orange, Thyme and Almond Cake

I don’t want to give the impression that nutritionists never eat cake. In fact, enjoying cake can be part of a balanced diet.

This is my kind of cake. The almonds and oranges make it wonderfully moist and delicious, while also adding some beneficial fats and a range of nutrients. Together, these ingredients help create a more balanced bake that is likely to have a gentler effect on blood sugar than many conventional cakes.

makes : 1 x 20” cake
Ingredients

• 2 thin-skinned, unwaxed oranges (about 200g),

• 4 large eggs

• zest of 1 unwaxed large lemon

• 145 g caster sugar

• 1 teaspoon of fresh thyme, chopped

• 100ml olive oil

• 175g ground almonds

• 2 tsp baking powder

• For the syrup:

• 15g caster sugar

• juice of 1 large lemon

Method

1. Prepare the oranges

   Place the oranges (whole) in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until the fruit is soft and tender. Drain and leave to cool slightly.

   Once cool enough to handle, cut the oranges in half and remove any pips. Transfer the flesh and peel to a food processor and blend until smooth. You want to be left with about 200g of puree (discard any leftovers).

2. Prepare the Cake Tin and Batter

   Preheat the oven to 180°C (160°C fan).

   Grease a 20cm springform cake tin and line the base with baking parchment.

   In a large bowl, whisk together the eggs, caster sugar, thyme and lemon zest. Gradually beat in the olive oil until the mixture is pale and well combined. Stir in the blended oranges, then gently fold through the ground almonds and baking powder.

3. Bake the Cake

   Pour the batter into the prepared tin and smooth the surface.

   Bake for approximately 50 minutes, until the cake is golden, well risen and springs back when lightly pressed. The edges should also have started to pull away slightly from the tin and you should smell the gentle aroma of almonds..

   Leave the cake to cool in the tin on a wire rack while you prepare the syrup.

4. Make the Lemon Syrup

   Gently heat the lemon juice and sugar in a small saucepan, stirring until the sugar has fully dissolved.

5. Soak and Finish the Cake

   Using a wooden cocktail skewer to make small holes all over the surface of the cake. Dab the lemon syrup over the top with a pastry brush, allowing it to soak in.

6. Leave the cake to cool completely before removing it from the tin.

7. Goes great served with some fresh orange segments.