Great value
Garnish with tinned orange slices instead of fresh and use cinnamon in the custard for an economical alternative to cardamon pods.
Ingredients
220g ground almonds
65g gluten-free breadcrumbs (check for other allergens)
ΒΌ tsp baking powder
2 oranges, zested and segmented
150g caster sugar
4 eggs
60ml vegetable oil
Icing sugar to dust
1L Ambrosia Light Devon Custard
6 cardamom pods (remove husks and grind seeds to a powder)
Method
- Preheat the oven to 180C. Lightly grease a 22cm cake tin. Line the base and side with baking paper.
- Place the almond, breadcrumbs, baking powder and orange zest in a bowl and combine.
- Place sugar and eggs in a large bowl and whisk until thick and pale. Gradually add the oil, while continuing to whisk, until well combined.
- Gently fold the dry ingredients into the egg mixture using a large metal spoon. Pour into the tin and bake for 30 mins or until a skewer comes out clean. Leave to cool in the tin.
- Heat the custard in a pan with the cardamom over a medium heat until boiling. Strain with a sieve to remove the pods.
- Remove the cake from the tin. Dust with icing sugar, top with the segments, and serve with the warm cardamom custard.
