Orange and Almond Dessert Cake
Pou into a buttered and floured tin [ about 22 CM] and bake in a preheated 190 degree C oven for about 1 hour or until cake is golden and just firm to the touch. Leave in the tin until quite cold. Serve with whipped cream. I like to either simmer orange rind shreds in a sugar syrup and serve a small pile of those beside the cake and decorate with candied peel, together with a few orange segments marinated in a little syrup and sometimes with a good dash of Grand Marnier. Pass the cream separately.
NOTES : Based on a Spanish recipe, this dessert cake is very easily made.