Afternoon snack

Orange jam cake

An orange jam and almond cake topped with lemon icing and decorated with orange zest.

Total time
85 min
Budget
Budget-friendly
Difficulty
Easy
Servings
8 people
Orange jam cake with icing and orange slices
We suggest this orange jam cake to enjoy with tea or as a dessert. The jam flavours the batter, along with ground almonds and some of the orange zest. Lemon icing, the remaining zest and a few thin orange slices finish the cake.

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Ingredients

8 pers.

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Cake batter

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Washington orange SignaturePoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1

Icing and decoration

Selection total 0,00 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
35 min
Resting
30 min

Cake batter

  1. 1

    Prepare the oven and tin

    Preheat the oven to 180 °C. Line a loaf tin with baking paper. Wash and dry the orange, then zest it and set aside a few thin slices for decoration.

    180 °C
  2. 2

    Beat the wet ingredients

    Beat the sugar with the softened butter. Add the orange jam, half the zest and the whole eggs, then mix.

  3. 3

    Fold in the dry ingredients

    Add the flour, baking powder and ground almonds. Mix just until the batter is smooth.

  4. 4

    Bake the cake

    Pour the batter into the tin and bake at 180 °C for about 35 minutes. Check with the blade of a knife, which should come out without any raw batter.

    180 °C
  5. 5

    Leave to cool until lukewarm

    Carefully turn the cake out onto a wire rack and leave it to cool until lukewarm before icing. Allow about 30 minutes.

Icing and decoration

  1. 6

    Make the icing

    Gradually add the lemon juice to the icing sugar, stirring until you have a smooth icing thick enough to coat the cake. Pour it over the lukewarm cake.

  2. 7

    Decorate and serve

    Sprinkle over the remaining orange zest and arrange the thin slices on top, then serve.