A truly sensational technique for making a great cake is to add a whole fruit. I don't mean skinning and chopping up a fruit, I mean boiling a whole one, skin and all, and then blitzing into a zesty purée. So, take an orange and boil it whole. Cut it in half, take out the seeds and whizz up in a blender. Fold that into a cake, and you are hit with amazing orange flavour in every bite. It also makes for a very moist cake that will stay moist and improve with a day of resting.
Experiment with limes and lemons. Even try a grapefruit. And perhaps use ground pistachios or hazelnuts instead of almonds.
1 orange, boiled for 45 minutes, seeded and blitzed to a purée
100g plain flour
1 tsp baking powder
75g ground almonds
Pinch of salt (if using unsalted butter)
1 - Pre-heat your oven to 160 degrees C, GM4.
2 - Butter and line a baking tin with a removable base.
3 - In a large bowl, cream the butter and sugar until pale and fluffy. This is important as it will lighten the cake.
4 - Add the eggs one by one, beating all of the time.
5 - Sieve in the flour, baking powder and salt. Pour in the ground almonds and orange purée and fold in thoroughly.
6 - Pour into the baking tin and bake on the middle shelf for 30-40 minutes until golden and an inserted knitting needle, or something similar, comes out clean.
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