100g(1 cup minus 2 tbsp) gluten-free plain (all-purpose) flour blend
100g(1 cup plus 2 tbsp) ground almondsthe grainy type, not the powder version
1tspbaking powdercheck for gluten free, most versions are, but some aren't
pinchof salt
zest of one orange
Candied peel:
360ml(1 1/2 cups) water
500g(2 1/2 cups) light brown soft muscovado sugar
peel from two orangescut into thin strips (remove as much of the pith as possible)
Icing:
250g(2 cups + 2 tbsp) confectioners's sugarsifted
40ml(3 tbsp) water
½tsporange extract
Also:
50g(1/2 cup minus 1 tbsp) toasted almond slivers
Instructions
Preheat the oven to 180C/350F (fan). Line the base and sides of a 20cm loose-bottomed cake tin with non-stick baking parchment.
Add the melted butter, sugar, eggs and orange extract to a large bowl. Mix using an electric mixer or whisk until thick.
200 g (1 cup minus 2 tbsp) unsalted butter, 150 g (3/4 cup) light brown soft muscovado sugar, 4 large free-range eggs, 1 tsp orange extract
Fold in the flour, ground almonds, baking powder, salt, and orange zest. Pour the mixture into the lined cake tin.
100 g (1 cup minus 2 tbsp) gluten-free plain (all-purpose) flour blend, 100 g (1 cup plus 2 tbsp) ground almonds, 1 tsp baking powder, pinch of salt, zest of one orange
Bake in the oven for 40-50 minutes, until an inserted skewer comes out clean. Then leave to cool in the tin for 10 minutes, before removing from the tin and cooling completing on a cooling rack.
Meanwhile, make the candied peel. Pour the water into a saucepan. Add two-thirds of the sugar and the orange peel. Bring to the boil then simmer on a medium heat for 45-55 minutes, until the liquid becomes thick and syrupy. Place the remaining sugar on a plate, then remove the peel from the pan using a slotted spoon. Let the excess liquid drip off and place the peel strips on the sugar plate. Toss well to cover in sugar (these can be eaten straight away. They'll firm up if covered and left at room temperature for a day - tastes delicious either way).
360 ml (1 1/2 cups) water, 500 g (2 1/2 cups) light brown soft muscovado sugar, peel from two oranges
Make the icing by whisking together the confectioners' sugar, water, and orange extract. You need a consistency where the icing is thick but just pourable.
250 g (2 cups + 2 tbsp) confectioners's sugar, 40 ml (3 tbsp) water, 1/2 tsp orange extract
Spoon the icing over the cooled cake, allowing it to drip down the sides slightly.
Sprinkle the top of the cake with candied peel and toasted almond slivers and serve.
50 g (1/2 cup minus 1 tbsp) toasted almond slivers