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Provencal Orange Cake

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Preheat the oven to 180C/gas 4.
In a mixing bowl, combine the ground almonds, caster sugar and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.
Using a grater, grate the zest from the lemon and 2 oranges into the mixture, then mix together. Add the dried lavender
Turn the cake mixture into a greased 20cm cake, base-lined with baking parchment. Bake the cake for 40 minutes to 1 hour.
Meanwhile, make the syrup. using the juicer Squeeze the juice from the zested lemon and the remaining oranges.
In a pan place the lemon and orange juice, sugar, a handful of cloves and the cinnamon and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.
Once the cake has been baked, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.
Finely slice the remaining oranges and layer them over the top to decorate the cake and sprinkle with dried lavender. Serve with crème fraîche.

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Rosanna7 January 2010

oooh magda....you are so right!

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magda October 2009

the heaviest and the most expenisive cake I've ever made. I use 200ml of oil but the next time...if there will be a next time...I won't use it at all and 5-6 eggs would be also enough. What a recipe...almost 0,5l of oli and almost 0,5kg of sugar (including syrup) + 8 eggs-this may cause a heart attack...but all in all it's quite tasty but too greasy

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