Orange Fluted Cake Recipe

Orange Fluted Cake Recipe

300 g margarine

100 g ground almonds

6 eggs (separate yolks from whites)

grated rind of 1 orange

few drops of orange essence

150 g castor sugar

120 g plain flour

80 g corn flour

For Icing:

150 g apricot jam

200 g icing sugar

1 tbsp orange juice

1 tbsp water

few drops of yellow coloring

Method:

Cream margarine with ground almonds. Stir in egg yolks and orange rind. Add a few drops of orange essence and beat mixture for 8 to 10 minutes.

Whisk egg whites until stiff then carefully fold in sugar. Fold egg whites into the margarine mixture. Sift the flour and corn flour together and fold into the mixture. Turn into prepared cake tin and bake for 50 to 60 minutes in preheated oven at 190 degrees Celsius.

Leave cake to cool slightly on a wire rack after removing from oven. Warm up apricot jam and spread over cake. Leave aside for half an hour. Meanwhile, sift icing sugar and mix with orange juice, water and coloring. Spread over the cake to complete decoration.