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Spanish Almond Cake With Sherry Orange Glaze
Topped with crunchy toasted almonds, this soft and buttery frosting-free cake makes a delicious grown-up dessert served with a glass of chilled limoncello or brandy.

Spanish Almond Cake With Sherry Orange Glaze

Servings: 6

Ingredients

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

Directions

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.

Ingredients

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

Directions

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.

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