My good friend Linda LOVES Orange and Almond cakes and I am almost positive that she has tried every different recipe in circulation. This recipe is one of her favourites and I love the subtleness of the Rosemary in the syrup.
2/3 cup plain flour
½ t-spoon baking powder
2 cups Almond Meal
4 large eggs (separated)
¾ cup caster sugar
½ cup olive oil
1 tbl-spoon grated Orange Rind
½ cup Orange Juice
1 cup caster sugar
¾ cup orange juice
1 tbl-spoon orange rind
1 small sprig rosemary
Pre-heat oven to 180c (350 F)
Place flour, baking powder and Almond meal in a bowl and mix together.
Place egg yolks, sugar, olive oil and orange rind into a bowl and beat well until fluffy and combined.
Gently fold egg yolk mixture into flour mixture with the Orange juice.
Into a clean grease free bowl place egg whites and beat until soft peaks form.
Fold egg whites into the Almond meal mixture.
Once well combined, pour into an 8 inch cake tin and place into the pre-heated oven.
Bake for 45 minutes or until an inserted skewer comes out clean.
While the cake is baking, place the syrup ingredients all into a pot together.
Stir until the sugar has dissolved and allow to simmer for 2 minutes.
Once the cake is removed from the oven, pour half the syrup over the cake.
Allow to absorb the syrup and leave in the tin to cool.
Serve with whipped cream and dress with remaining syrup.