Carob meal cake with orange and almonds

Instructions

1. Preheat oven to 180 C. Line a 20 cm loose bottom tin with baking paper.
2. Beat the egg yolks with the sugar until pale and fluffy. Add the orange juice and zest and vanilla. Add the olive oil and wine to the mixture and beat well.
3. Place the carob meal in a mixing bowl. Sift in the corn flour an baking powder. Mix well.
4. Whisk the egg whites until stiff peaks form. Add the flour mixture to the orange mixture and then fold in the whites. Pour into the tin and bake for 30 minutes until the cake is risen and a skewer inserted in the middle comes out clean. Cover with foil if it starts to brown too quickly. remove from the oven and leave to cool. Release from the tin and place on a plate.
5. For the orange glaze: Heat the sugar and orange juice over a medium high heat until boils. Then reduce the heat and bubble up for 8 minutes until reduced and syrupy. Stir in the liqueur and zest and bubble up for 2 more minutes. Remove from the heat.
6. Put the flake almonds in a saucer. Pour over a little syrup and stir to coat. Set aside.
7. Make several holes in the cake with a fork and spoon over the syrup. Leave to cool. Decorate with the caramelized almond flakes.

• Servings : 10
• Ready in : 45 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert
• Ingredient : Almond flakes, Almond liqueur, Almonds, Amaretto liqueur, Baking powder, Cornflour, Eggs, Horn flour, Olive oil, Orange, Orange juice, Orange zest, Salt, Sugar, Sweet dessert wine, Vanilla