Made with ground almonds and walnut, this recipe is nutty and sweet.
Preheat the oven to 170/325F/Gas 3. Lightly butter a 23cm/9” spring form cake tin.
Zest 3 of the oranges and set aside, then remove the pith and discard. Roughly chop the flesh and place into a saucepan with the rapeseed oil and blitz until pureed with a stick blender, or blitz in a food blender.
Whisk the orange zest, eggs and 250g/9oz of the caster sugar in a food mixer or large bowl with an electric whisk, until very light and ribbons form when the whisk lifts out.
Mix the flour, ground almonds and baking powder together in a separate bowl. Fold half the pureed orange into the eggs, then add all the flour and the rest of the pureed orange.
Pour straight into the cake tin and bake in the oven for 1 hour until golden brown and risen. Check the cake is cooked by inserting a clean skewer or knife into the centre of the cake – if it comes out clean, then the cake is ready, if not cook for a further 5 minutes and check once more.
While the cake cooks, prepare the topping. Whisk the cream cheese, crème fraiche and icing sugar together in a bowl until smooth and thickened, then set in the fridge until needed.
Peel the last 2 oranges with a vegetable peeler, then slice very finely into julienne.
Put 150ml/5floz of water into a saucepan with 150g/5oz of the remaining caster sugar and the julienned orange peel. Bring to the boil and simmer for 8-10 minutes.
Strain into a sieve set over a bowl and press through lightly to remove the sugar syrup. You can use this for a salad dressing or in another cake.
Place the last of the caster sugar onto a plate and toss the julienned orange into it, tossing with your hands to make sure all the strands are coated.
Remove the cake from the oven and allow to cool in the tin before turning out and cooling totally on a wire rack.
Spread the frosting over the top of the cooled cake then decorate with crumbled walnut pieces, the candied julienne and basil cress.
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