I made this cake using almond pulp left over from making almond milk. You could make it with almond flour or almond meal instead but you would need to adjust the quantity of the milk.
If the marmalade is too thick, thin in a small saucepan over a low heat for a few minutes with some orange juice or water and leave to cool before using.
Ingredients (serves 8-10)
- 225g unsalted butter
- 200g self raising flour
- 200g sugar
- 150g almond pulp
- 4 large eggs
- 100ml milk
- 1 tsp almond essence
- 2 tsp baking powder
To serve
- 250g Seville orange marmalade
- 300ml double cream
- 2 tbsp toasted almond flakes
Method
Grease two 20cm cake tins and dust with flour.
Preheat the oven to 1800C.
In a large bowl beat the butter and sugar with an electric hand held mixer until pale. Add the eggs, one at a time and beat until light and fluffy. Add all the other ingredients and whisk to fully incorporate.
Pour the cake mix into the two cake tins and bake for 25 minutes. Check that a thin blade knife comes out clean and take out of the oven. Leave the tins to cool slightly and transfer the cakes onto cooling racks.
Beat the cream to soft peaks consistency.
Put one of the cakes on a cake plate. Spread with half the marmalade and top with 2/3 of the whipped cream. Top with the other cake. Spread the remaining cream on top, spoon over the reserved marmalade and scatter the toasted almond flakes.