Time for tea Put the kettle on and serve up a satisfying slice of this orange, buckwheat and olive oil cake, complete with marmalade syrup, from Henrietta Inman, aka The Natural Baker. Perfect for marking National Tea Day on April 21-22 (nationalteaday.co.uk)
Serves 10-12
- 180g extra virgin olive oil, plus for the tin
- 120g honey
- 200g orange juice
- 3 oranges (550g total weight), plus the finely grated zest of one more orange
- 120g coconut sugar
- 3 eggs, lightly beaten
- 90g ground almonds
- 90g buckwheat flour
- 1tsp baking power
- 150g marmalade
- 3 tbsp Grand Marnier, or hazelnut liqueur, or other orange, hazelnut or almond liqueur
1) In a saucepan, bring the honey and orange juice to the boil, then reduce the heat slightly and simmer for three minutes to reduce. Turn off the heat. Cut the 550g oranges into thin, 2-3mm slices, discarding the ends and add to the syrup. Return to a medium boil for five minutes, then remove from the heat.
2) Once cooled a little, arrange the orange slices in a loose-bottomed cake tin (lined with baking parchment), overlapping them and working the edges inwards, until the bottom and sides of the tin are covered. Cover with 150g of the honey and orange juice mix.
3) In a bowl, whisk the oil with the orange zest, sugar, eggs, ground almonds, flour and baking powder. Pour over the orange slices and syrup and bake at 180C for 40 minutes, rotating halfway through, until the top is dark golden brown, firm to the touch and a skewer inserted in the centre comes out clean.
4) While the cake is baking, add the marmalade to the remaining honey and orange juice in the saucepan, trying to get about equal quantities of the more jammy parts and the rindy parts of the marmalade out of the jar. Bring to the boil, then reduce the heat and simmer for a few minutes. Stir in the liqueur, then turn off the heat. When the cake is ready, remove it from the oven, pierce it all over with a skewer, then pour over the marmalade syrup. Leave to cool for about 30 minutes, then remove from the tin and serve warm, with crème fraiche.
The Natural Baker by Henrietta Inman is out now (Jacqui Small, £20) and on Amazon: amazon.co.uk/Natural-Baker
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