Orange and Almond Cake

I read somewhere that the origin of this cake is Spain. and as a bit of variation, they use sliced almonds and orange syrup on top of the cake instead of a main ingredient.

I did this cake for Diwali, thought i wanted to try something different this year ..and the best "feedback" i got was when this cake was the first to finish.

But if it cant be finished in day, it can also be kept and served over the next 2 or 3 days.The denseness of this cake makes it a good breakfast serve.

I got the below recipe from KitchenSnippets.com and though its good, i would recommend to dry fry the almost first before mixing it into the flour

Ingredients:

226 grm butter
180 grm sugar
180 grm ground almond
150 grm flour
½ tsp baking powder
1/4 tsp salt
4 eggs
Zest and juice of 2 oranges

1. Pre-heat the oven to 325 degree F. Greased and line a baking pan with parchment paper. Sieve the flour, baking powder and salt together. Mix in the ground almond and set it aside.
2. Using a stand mixer with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy. Add in the eggs, one at the time and beat well until well combined.
3. Reduce speed to low and add in the dry ingredients in 3 badges alternating with the orange juice and zest. Mix until just incorporated.
4. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake for 50 minutes or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool.