A moist and delicious Orange Marmalade Cake scented with rosemary and anise seeds. This easy to make cake is topped with sliced roasted almonds.
Keyword Orange, Marmelade, Cake
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
1cupalmondsfinely ground with 1 teaspoon of sugar
1cupall purpose flour
1/2cupalmond milkor regular milk
2tablespoonsorange juicefreshly squeezed
lemon zestfrom 1 lemon
1teaspoonfresh rosemaryfinely chopped
1/2cuporange marmaladeuse a good quality
candied orange peel for garnishoptional
Grease a 9 inch springform pan and set aside.
Preheat the oven to 350 degrees F.
Add the almonds with 1 teaspoon of granulated sugar in a food processor and pulse till very finely ground.
In a medium size bowl whisk together the finely ground almonds, all purpose flour, baking powder and set aside.
In a separate large bowl, beat the eggs together with an electric mixer for about 1 minute.
Add in the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds and mix well for about another minute.
Add the flour mixture to the egg mixture and mix until well combined.
Pour the cake batter into the prepared pan.
Bake the cake for 35 to 40 minutes or until a toothpick inserted in the middle comes up clean.
The cake will be medium brown in colour when done and the top will spring back to the touch.
When ready remove from the oven and place the cake (while still in pan) onto a wire rack.
While still warm, spread the orange marmalade over the top of the cake with the back of a spoon.
Top with the toasted slivered almonds and allow the cake to cool.
When ready to serve simply release the cake from the springform pan, slice and serve
Garnish the slices with candied orange peel if desired or with sprigs of rosemary. Totally optional.
I strongly recommend a good quality orange jam for topping this cake, as these have a perfect balance between sweet and sour. The cheaper variety are simply too bitter and leave a sour taste. Simply my opinion!