Orange almond cake with passion fruit icing

Presenter, mum and baking expert Lisa Faulkner joins us to share this gorgeously tempting recipe from her new book Tea and Cake.

Ingredients

Melted butter, for greasing 2 oranges3 eggs215g (7 ½oz) caster sugar300g (101/2 oz) ground almonds1 tsp baking powder

For the icing

250g (9oz) cream cheese 300g (10½ oz) icing sugar3 large passion fruit (pulp only)50-125g (2-41/2 oz) unsalted butter, softenedEdible flowers for decoration (optional)

Method

• Preheat the oven to 170C (325F), gas mark 3

• Lightly grease a 22cm (8 ½ inch) spring form tin with melted butter and line the base with greaseproof paper

• Place the oranges in a small saucepan and cover with water. Bring to the boil over a medium heat. Cook for 15 minutes or until tender. Drain the oranges and return to the pan. Cover with cold water andbring to the boil again. Simmer for 15 minutes and drain.

• Coarsely chop the oranges, and remove and discard any seeds. Place the orange chunks in a food processor and process until smooth

• Whisk the eggs and sugar with an electric mixer until thick and pale. Gently fold in the orange puree, ground almonds and baking powder until just combined

• Pour into a prepared and lined tin and bake for one hour or until a skewer inserted into the centre comes out clean

• Leave in the tin for 20 minutes then turn out on to a wire rack to cool completely

• To make the icing, blend the cream cheese with the icing sugar and passion fruit pulp. If you want a smoother, richer icing you can add some unsalted butter. Smooth over the cake once cooled and decorate with the flowers, if using.