I made this Jamie Oliver recipe for Mrs. Nice’s birthday cake and it was a real hit. If you’re not super into the huge layer cakes with tons of icing then I think this will be right up your alley. It’s a nice moist cake as well so it keeps for quite a few days if you wrap it up well.
Measurements for this recipe are mostly in metric, so if you have a scale handy I would recommend using it. Start by greasing a springform cake pan with butter, and then line the bottom with a circle of parchment paper. Preheat your oven to 350°F.
Next, grab yourself a large orange and take all the zest off. Juice it as well while you’re at it. Set that aside for a bit.
In the bowl of your mixer, beat together 125g softened butter with 125g sugar until it’s soft and fluffy and amazing.
Next, crack in 4 large eggs, one at a time, beating between each addition until everything is foamy and smooth.
Tip in *most* of your orange zest. Keep some aside for the syrup and topping.
Next, fold in 100g self-rising flour (see here for a DIY substitute) and 200g ground almonds.
Smooth that loveliness into your cake pan and bake for about 30 minutes, until fully risen and lightly golden.
Let that cool in the pan for a few minutes and make some syrup.
In a small saucepan, tip in 100g sugar and the juice from that orange you smooshed earlier. Add in a pinch of the remaining zest as well for extra flavour if you like. Stir over medium heat until the sugar is totally dissolved.
Next, take a skewer and poke a ton of holes all over your still-hot cake. Go all the way to the bottom.
Drizzle the syrup all over the top of the cake and leave it for a few minutes to soak in before popping off the edges of the pan.
Let the cake cool completely.
Now I want you to zest and juice 1 lemon. Add a pinch of the lemon zest to your remaining orange zest, but stir the rest of it into 225g icing sugar.
Drizzle in your lemon juice, stirring the whole time, until you have a glaze that is a nice consistency for pouring.
Pour your glaze slowly over the entire cooled cake, allowing it to drip off the sides. It’s best to put a sheet of waxed paper under your rack BEFORE you do this.
Sprinkle that remaining zest on top and leave it to harden a bit. Once it’s set you can transfer it to a plate for serving.