This version of an orange and almond cake from Anna Jones has a crunchy streusel topping. You can leave this out for a more traditional version.
Ingredients
- 3 unwaxed clementines unpeeled
- 1 unwaxed lemon
- 1 knob butter for greasing
- 4 tbsp demerara sugar
- 6 organic eggs
- 250 g soft brown sugar
- 250 g ground almonds
- 1 tsp baking powder
- 1 pinch salt
- For the streusel topping
- 25 g plain or white spelt flour
- 15 g rolled oats
- 65 g demerara sugar plus 1 tbsp extra to top
- 50 g cold unsalted butter cubed
- 25 g pecans or hazelnuts plus a few extra, roughly chopped, to top
- 25 g pecans or hazelnuts plus a few extra, roughly chopped, to top
Servings:
Instructions
- Wash the clementines and lemon, then put them in a large saucepan and cover with water. Bring to a boil, simmer for about an hour and a half, until very soft, then remove from the pan and leave to cool.
- While the fruit is simmering, blitz all the streusel ingredients in a food processor, then tip into a bowl and put in the fridge. Heat the oven to 200C (180C fan)/gas 6, and grease a 24cm, loose-bottomed cake tin with butter.
- Sprinkle with the demerara sugar, tilting the tin so it coats all of the sides – there’s no need for baking paper, because the sugar will stop the cake from sticking.
- Once the clementines and lemon are cool enough to handle, cut them open and remove and discard the pips.
- Add the clementines and lemon to the same food processor you blitzed the streusel topping in (no need to wash it), and blitz on high until you have a smooth puree.
- In a stand mixer, beat the eggs and brown sugar for a minute or two, until pale and fluffy, then add the ground almonds, citrus puree, baking powder and a pinch of salt, and mix again until light and smooth.
- Pour the mixture into the prepared tin, then sprinkle over the streusel topping. Scatter over the remaining tablespoon of demerara sugar and the roughly chopped pecans.
- Bake in the middle of the oven for an hour, or until a skewer comes out clean, then leave to cool in the tin. Turn out and serve with a dollop of creme fraiche.
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