Almond cake with orange and rosemary


Serves 8

Preheat oven to 350°F.

Line a 9-inch springform pan (or two 7-inch spring form pans) with parchment paper and grease the sides with butter.

In a large bowl, mix together:

1 cup fresh breadcrumbs

1 cup sugar

1 cup whole almonds, lightly toasted then finely ground

2 teaspoons baking powder

¼ teaspoon sea salt

In a smaller bowl, whisk together:

4 large eggs

¾ cup sunflower seed oil (or melted butter)


Zest of 2 oranges

Zest of 1 lemon

¼ cup chopped fresh rosemary

¼ teaspoon orange flower water

½ teaspoon vanilla

¼ teaspoon almond extract

Add the wet ingredients to the bread crumb mixture and stir to combine.

Pour the batter into the prepared pan. Bake until the cake is firm and golden brown, 40–45 minutes. While the cake is baking make the orange syrup. Remove cake from oven and prick tiny holes in the top of the cake with a cake taster. Slowly pour the hot orange syrup over the cake and allow it to soak in. Cool on a wire rack. Serve at room temperature.


Orange syrup

In a small sauce pan, combine:

Juice of 2 small oranges

Juice of 1 lemon

⅓ cup sugar

2 tablespoons fragrant, flowery liqueur, such as

Grand Marnier or Cointreau

Over medium-high heat, bring to a gentle simmer, remove from heat and stir to dissolve the sugar. Keep warm.