This is a deliciously moist torte recipe, which you can make the day before to enjoy the full flavour of the spicy syrup.
Ingredients
- Butter, for greasing
- 350g ground almonds
- 350g caster sugar
- 3 tsp ground cinnamon
- 3 tsp baking powder
- 8 large free-range eggs, lightly beaten
- 400ml sunflower oil
- Finely grated zest and juice of 1 lemon
- Finely grated zest and juice of 2 oranges
- 200g dried cranberries, plus extra to decorate
- 3 cloves
Method
- 1. Preheat the oven to 180°c/fan160°c/gas 4. Grease and line a 23cm springform cake tin. In a bowl, combine the ground almonds, 300g of the caster sugar, 2 tsp of the cinnamon and the baking powder. Make a well in the centre and add the eggs and sunflower oil, mixing together. Mix in the citrus zests and dried cranberries.
- 2. Spoon into the cake tin and bake for 50 minutes-1 hour or until a fine skewer inserted into the cake comes out clean.
- 3. Meanwhile, gently heat the citrus juices in a pan with the remaining sugar, cloves and remaining cinnamon until the sugar dissolves, then increase the heat to a simmer and cook for 3 minutes.
- 4. Remove the cake from the oven and pierce a few times with a skewer. Drizzle over the citrus syrup and leave for 1 hour to soak in. Transfer the cake to a wire rack and decorate with extra dried cranberries. Serve with pouring cream.
Nutritional info
Per serving: 707kcals, 55g fat (6.7g saturated), 14.6g protein, 41.7g carbs, 38.4g sugar, 0.6g salt