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Seville orange and almond cake

By: Eric Lanlard
Eric Lanlard combines ground almonds, eggs and orange juice and zest to create a moist Spanish citrus cake, delicious for dessert

150g fresh white breadcrumbs
200 g ground almonds
300g caster sugar
3 tsp baking powder
8 eggs
400ml sunflower oil
1 lemon
4 oranges, ideally Seville oranges
crème fraîche, to serve

For the syrup:
100g caster sugar
handful of cloves
2 tsp ground cinnamon \ stick

1. Preheat the oven to 180C/gas 4.

2. In a mixing bowl, combine the breadcrumbs, ground almonds, caster sugar and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.

3. Using a grater, grate the zest from the lemon and 2 oranges into the mixture, then mix together.

4. Turn the cake mixture into a greased 20cm cake, base-lined with baking parchment. Bake the cake for 40 minutes to 1 hour.

5. Meanwhile, make the syrup. Squeeze the juice from the zested lemon and the remaining oranges.

6. In a pan place the lemon and orange juice, sugar, a handful of cloves and the cinnamon and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.

7. Once the cake has been baked, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.

8. Finely slice the remaining oranges and layer them over the top to decorate the cake. Serve with crème fraîche.

Almond and Orange Polenta Cake

A flavour packed recipe by Eric Lanlard, from Sky, Taste
Serves:10

For the cake
55 g white breadcrumbs
55 g polenta
400 g caster sugar
100 g ground almonds
2 tsp baking powder
400 ml sunflower oil
8 medium eggs
Grated zest of 2 oranges
Grated zest of 2 lemons

For the spicy syrup
Juice of 1 orange
Juice of 1 lemon
100 g caster sugar
2 whole cloves
2 cinnamon sticks

To make the cake

Preheat the oven to 180C, 350F, Gas 4. Grease and line the base of a round 22cm cake tin with greaseproof paper.

Mix the breadcrumbs, polenta, sugar, almonds and baking powder together in a bowl. Whisk in the oil and the eggs, add the orange and lemon zest and mix. Pour the mixture into the the prepared cake tin.

Bake for 50-60 minutes. To test if the cake is cooked, insert a knife or a skewer into the centre, if it comes out clean the cake is ready. Leave to cool and then turn the cake out on to a serving plate.

To make the spicy syrup

Boil all the ingredients together in a saucepan for 3 minutes.

Make small holes in the top of the cake with a sharp knife, then carefully spoon over the hot syrup.

Orange & almond cake with citrus mascarpone

An unbelievably moist and yummy dessert
From http://www.bbcgoodfood.com/recipes/

3 large oranges
scrap of unsalted butter
140g polenta , plus 1-2 tbsp
200g flaked almonds
1 scant tbsp baking powder
7 large eggs
2 large egg yolks
350g golden caster sugar
FOR THE MASCARPONE
2 x 250g tubs mascarpone
3-4 tbsp Cointreau or other orange liqeur, to taste
3-4 heaped tbsp homemade (or artisan) lime marmalade , to taste

Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.

Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.

Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.

Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.

Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.

Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.

Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.

Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.

Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

The cake can be baked up to 3 days ahead as long as it's kept in a sealed tin.