Jedno przetestowane, moglaby zjesc pol naraz, jutro do kawy napewno zabiore do pracy, nawet zebym musiala dwie sesje na silowni odrobic pozniej
Almond and Orange Blossom Cake
Recipe by Nigella Lawson
Serves 8
225 g soft unsalted buter
225 g caster sugar
4 eggs
50 g plain flour, preferably Italian 00
180 g ground almonds
1 scant teaspoon almond essence
zest of 1 medium orange
juice of 1/2 medium orange
2 tablespoons orange-flower water
Grease a 21 cm spring-release cake tin (you may also use a 23 cm one, but no bigger than that) and then line with greaseproof paper. Preheat the oven to 180 C.
Cream together the butter and sugar until almost white. It's easier if you have a free-standing mixer. I don't... Handheld mixer works just fine. Beat the eggs gradually, one at a time and with each addition, sprinkle on some flour. When all the eggs and flour have been incorporated, gently stir in the ground almonds, then the almond essence, grated orange zest, orange juice and orange-flower water.
Pour the mixture into the cake tin and bake for about 1 hour. After about 40 minutes, you may well find you have to cover it, loosely with foil; you don't want the top of the cake to burn. The cake is ready when the top is firm and a skewer, inserted in the centre comes out clean.
Take it out and let stand for 5 minutes or so in the tin. Then turn it out to a wire rack and leave till cool. Wrap it well in foil and leave for a day or two. Push some icing sugar through a fine sieve over the cake when serving.
Mi zaczelo sie scinac po dodaniu jajek, moze za szybko mialam mikser ustawiony, bo dodawalam po jednym przesypujac maka. Zaczelo wygladac jak jajecznica ale postanowilam brnac dalej. Dodalam zmielone migdaly i reszte dodatkow i niech sie dzieje wola nieba, wstawilam do piekarnika. Wyszlo swietne ciasto, napewno nie raz zrobie, jest takie wilgotne, lekkie, smaczne i pieknie pachnie.
Ada