Try Michel Roux Jr.'s almond and orange cake recipe - it's very easy and tastes delicious. Perfect for dessert with ice cream or as an afternoon treat.
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Orange cake is always a good idea with a cuppa and this Michel Roux Jr.'s almond and orange cake is a delicious, easy cake that is perfect for dessert. Trust Masterchef judge, Michel Roux to help you bake a moist and delicious cake that's fit for any restaurant - and it's easy too. This recipe serves 8-10 people, so it's ideal for when you know you're having friends or family over and you want to bake a homemade treat. This simple orange and almond cake takes 1hr and 10 mins plus chilling time to prepare and cook, but it's so worth the wait. This delicious cake is great served with ice cream or lashing of double cream for dessert or serve on it's own the next day with a cuppa. This restaurant-worthy cake is a really winner with plenty of citrus flavour thanks to the freshly grated zest of orange, orange juice and marmalade. The almonds add a nutty bite to this cake which works wonders with the moist sponge.
Ingredients
50g plain flour
1tsp baking powder
225g caster sugar
250g ground almonds
250g unsalted butter, room temperature
1tbsp grated zest of orange
4 free-range eggs
80ml freshly squeezed orange juice
60g brown sugar
1tbsp marmalade
Handful of sliced almonds, toasted
WEIGHT CONVERTER
grams
to
cups
Method
Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180°C/gas mark 4.
Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a metal spoon. Pour the mixture into the cake tin and bake in the preheated oven for 45 mins or until cooked.
Meanwhile make a syrup by boiling the orange juice with the brown sugar. Leave to cool. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely before brushing on a little warmed marmalade and sprinkling it with a few toasted, sliced almonds.
Lovely served with orange segments marinated in a generous splash of whisky and a little demerara sugar.
Top Tip for making Michel Roux Jr.'s almond and orange cake
Don't peek! Don't open your oven door too soon until the cake is more than half way through its baking time. You might interrupt that initial stage and your cake could collapse.
Michel Roux Jr was born in Kent where he was brought up around cooking. His earliest memories are playing in the kitchens where his father, the famous Albert Roux, worked as private chefs for the Cazelet family.
He left school at 16 and worked his was around the Paris restaurant scene learning how to cook his now signature style of classic French food with a modern twist.
In 1991 Michel took over his father and uncle’s restaurant La Gavroche. It has since been awarded three Michelin stars- the first ever in the UK- and was the first ever Michelin starred restaurant to offer a set price lunch to make fine dining more accessible.
If you’re looking to impress your friends and family with home made sauces and pastries, try Michel Roux Jr's recipes. (opens in new tab)
Michel is now best known for presenting BBC’s Masterchef: The Professionals and the ‘Great British Food Revival.’
Michel also has a number of best-selling recipe books, including The French Revolution, which aims to teach you simple yet delicious French recipes from scratch.
Alongside cooking he is also a keen runner and has completed 21 marathons in aid of his chosen charity, Visually Impaired Children Taking Action.
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