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For the candied peel

1 large orange
200g granulated sugar
100g caster sugar

For the cake

175g softened butter
175g caster sugar
225g self-raising flour
50g ground almonds
4 large free-range eggs
1 orange, zested
A few drops of vanilla essence


For the candied peel, cut the orange into eight wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into four strips. Pour 300ml water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the orange zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Drain in a sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/fan 90C/gas ¼) for one hour until dry.

For the cake, preheat the oven to 180C/fan 160C/gas 4. Grease a deep loaf tin and line with baking parchment. Put the butter, sugar, flour, almonds, eggs, orange zest and vanilla essence into a large bowl. Using an electric mixer, beat for one minute to mix thoroughly. Turn into the tin and level the surface. Bake for one hour or until a skewer comes out clean.