Orange & Almond Cake
Prep Time:
25 Minutes
Total Time: 1 Hour
45 Minutes
Servings: 12
With a zesty orange flavour and a tangy marmalade glaze, a slice of this quick and easy cake will go down a treat with a cup of tea.
All You Need Is ...
- 80ml vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Bake Smart™ 99% Sugar Free Vanilla Muffin Mix
- 3 medium eggs
- Zest and juice (80ml) of 1 large orange
- 75g ground almonds
- 25g flaked almonds
- 1 1/2 tablespoons (45g) marmalade, warmed (see Tips)
Betty's Easy Steps
- Preheat the oven to 180°C (160°C for fan assisted oven). Grease a 20cm square cake tin and line the base and sides with baking paper.
- Make up the muffin mix as directed on the box with the oil, eggs and orange juice. Fold in the orange zest and ground almonds. Spread the mixture evenly in the prepared tin. Scatter over the flaked almonds.
- Bake for 30-35 minutes or until a round bladed knife inserted in the centre of the cake comes out clean. Leave in the tin to cool for 5 minutes.
- Whilst the cake is still warm, brush the warm marmalade over the top. Leave to cool completely in the tin (about 40 minutes). Cut into 12 slices to serve.
Betty's Tips
- Instead of the marmalade, brush the top of the cake with reduced-sugar apricot jam or warmed honey or just drizzle with a little agave syrup, if you prefer.
- Store the cake in an airtight container for up to 3 days. Or freeze for up to 1 month.
