Orange And Almond Sponge
|Self rising flour||1 Cup (16 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground almonds||1 1⁄4 Cup (20 tbs)|
|Almond extract||To Taste|
|Confectioners sugar||1 1⁄4 Cup (20 tbs)|
Preheat the oven to 400°.
Grate the rind from the orange and squeeze out the juice.
Separate the eggs.
Beat egg yolks with the sugar till the mixture is pale and thick.
Sift the flour, salt and spices over the mixture and add the ground almonds, three drops of extract, orange rind and 3 tbsp of the orange juice.
Add more orange juice if necessary.
Fold in gently.
Beat the egg whites till stiff and fold into the mixture with a metal spoon.
Carefully pour mixture into a greased and lined 9 inch cake pan and smooth the surface.
Bake for about 35 minutes till springy to the touch.
Cool on a wire rack.
Sift the confectioners' sugar into a bowl and add the Curasao and 1 tbsp of the remaining orange juice to make an icing that will coat the back of the spoon.
Pour the icing onto the top of the cake.
Lift the wire rack and tap it several times on the working surface so that the icing flows over the cake and trickles down the sides.
Leave to set.