Orange and cranberry torte

Orange and cranberry torte
  • Serves icon Serves 10-12
  • Time icon Takes 20 min to make, 50 min - 1 hour to cook, plus cooling

This is a deliciously moist torte recipe, which you can make the day before to enjoy the full flavour of the spicy syrup.

Nutrition: per serving

Calories
707kcals
Fat
55g (6.7g saturated)
Protein
14.6g
Carbohydrates
41.7g (38.4g sugar)
Salt
0.6g
Calories
707kcals
Fat
55g (6.7g saturated)
Protein
14.6g
Carbohydrates
41.7g (38.4g sugar)
Salt
0.6g

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.

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