Almond vanilla cake served with a ginger, orange and clove syrup is just divine. Quick, moist and completely flop-proof! This lightly spiced treat is a great addition to afternoon tea.
Almond vanilla cake served with a ginger, orange and clove syrup
- 300g sugar
- 5ml salt
- 250g unsalted butter
- 4 eggs
- 360g cake flour
- 250ml milk
- 5ml vanilla extract
- rind of 1 lemon
- 20ml baking powder
- 100g almonds, toasted
- 200ml fresh cream, whipped
- 400ml water
- 200g sugar
- zest and juice of 2 oranges
- zest and juice of 1 lemon
- 40ml fresh ginger, sliced
- 1 lemongrass stick, sliced
- 4 cloves
- 1 cinnamon stick
Preheat the oven to 180°C and grease a 22cm springform tin.
Mix the sugar, salt and butter until very light and fluffy. Add the eggs one at a time, beating well after each addition.
Add a little flour and milk and beat well. Repeat the same procedure until all the milk and flour have been incorporated.
Using a wooden spoon fold in the remaining ingredients.
Pour the batter into the prepared tin and bake for 1 hour.
For the syrup, place all the ingredients in a pot and simmer until the sugar has dissolved and thickened a little.
Remove the cake when ready and allow to cool slightly before turning out.
Slice the cake and serve with the syrup poured over and a dollop of fresh cream.
Cook's tip: For a marble effect, after step 3, divide the mixture into two bowls. Add 50g sifted cocoa powder into one bowl and mix well. Continue with the recipe.