280g unsalted butter
280g caster sugar
6 eggs, separated
1 tsp NOMU Vanilla Extract
250g ground almonds
1 tbsp NOMU Sweet Rub
Zest of 2 oranges
150g plain flour
100g flaked almonds, toasted
1 tbsp icing sugar
Orange Glaze:
250ml freshly squeezed orange juice, strained
125g caster sugar
Zest of 2 oranges
125ml medium cream sherry
Preheat your oven to 180°C and grease a 32cm rectangular baking dish.
Cream the butter and sugar together until pale and creamy. Add the egg yolks and Vanilla Extract and mix well. Stir in the ground almonds, Sweet Rub and orange zest.
Beat the egg whites to soft peak stage and gradually mix into the butter mixture. Sift in the flour and mix with a wooden spoon until everything is just combined. Pour the batter into the buttered baking dish and bake for 40 minutes or until an inserted skewer comes out clean.
While the cake is baking prepare the glaze by placing the orange juice, caster sugar, orange zest and sherry in a saucepan, heating until the sugar is dissolved and the mixture becomes thick and syrupy.
Remove the cake from the oven and allow to cool. Sprinkle with toasted almonds and dust with icing sugar. Perfect as a tea time treat, or you can serve individual portions with a dollop of vanilla cream and a generous drizzle of sherry orange syrup.
280g unsalted butter
280g caster sugar
6 eggs, separated
1 tsp NOMU Vanilla Extract
250g ground almonds
1 tbsp NOMU Sweet Rub
Zest of 2 oranges
150g plain flour
100g flaked almonds, toasted
1 tbsp icing sugar
Orange Glaze:
250ml freshly squeezed orange juice, strained
125g caster sugar
Zest of 2 oranges
125ml medium cream sherry
Preheat your oven to 180°C and grease a 32cm rectangular baking dish.
Cream the butter and sugar together until pale and creamy. Add the egg yolks and Vanilla Extract and mix well. Stir in the ground almonds, Sweet Rub and orange zest.
Beat the egg whites to soft peak stage and gradually mix into the butter mixture. Sift in the flour and mix with a wooden spoon until everything is just combined. Pour the batter into the buttered baking dish and bake for 40 minutes or until an inserted skewer comes out clean.
While the cake is baking prepare the glaze by placing the orange juice, caster sugar, orange zest and sherry in a saucepan, heating until the sugar is dissolved and the mixture becomes thick and syrupy.
Remove the cake from the oven and allow to cool. Sprinkle with toasted almonds and dust with icing sugar. Perfect as a tea time treat, or you can serve individual portions with a dollop of vanilla cream and a generous drizzle of sherry orange syrup.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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