A smashing (literally, getting those nuts out of their shells) cake where I used up the last of my Spanish almonds. It’s super easy to make and it will keep happily for about a week. Dangerous really, as I always keep going back for more so maybe only 3 days!
Remove and roughly chop oranges into chunks removing any pips. Pop in a food processor and whizz to breakdown to a purée.
Meanwhile, whisk the eggs and sugar to pale and creamy in colour. You want the air and volume here. Next, add the orange purée, almonds and baking powder. Fold gently with a spatula or large metal spoon.
Transfer mixture to the cake tin and bake at 180c/350f for about 50mins or until a skewer popped into the cake comes out clean.
Remove from oven when ready then allow to cool.
For the glaze, in a glass bowl over a pan of boiling water melt 125g 70% dark chocolate w 60g unsalted butter and 1Tablespoon maple syrup.
Mix together gently then allow to cool slightly.
Pour the glaze over the cooled cake and allow it to set.