Ingredients
- 1 cup freshly squeezed orange juice
- 1 Tbsp finely grated orange zest
- 1/4 tsp saffron threads
- 3 eggs
- 1 1/4 cups confectioners' sugar
- 2 cups self-rising flour
- 3 2/3 cups ground almonds (you can use almond flour or almond meal)
- 1/2 cup unsalted butter, melted
- confectioners' sugar, extra, to dust
Preparation
Step 1
1. Preheat the oven to 350 degrees F. Lightly grease a 9 inch round cake pan and line the bottom with waxed paper. Combine the orange juice, zest and saffron in a small saucepan and bring to a boil. Lower the heat and simmer for 1 minute. Allow to cool.
2. Beat the eggs and confectioners' sugar with an electric mixer until light and creamy. Fold in the softer flour, almonds, orange juice mixture, and butter with a metal spoon until just combined and the mixture is just smooth. Spoon the mixture into the prepared pan.
3. Bake for 1 hour or until a skewer comes out clean when inserted into the center of the cake. Leave in the pan for 15 minutes before unfolding and setting on a wire rack to cool. Dust with a little confectioner's sugar and serve with whipped cream.