Orange and Almond Syrup Cake

• 3/4 c plus 2 T butter
• 2 c sugar (divided)
• grated zest of 1 large orange (should be organic)
• grated zest of 1 lemon (should be organic)
• 2 1/2 cups ground almonds (or substitute 2 1/2 c almond flour)
• 5 large eggs, beaten
• 3/4 cup plus 1 tbsp all-purpose flour
• pinch of salt
• juice of 1 orange – or about 5 T orange juice
• juice of 1 lemon – or about 3 T lemon juice
• long strips of orange zest to garnish (optional
• strawberries and whipping cream – or sweetened creme fraiche – to go with the cake (optional)

Preheat oven to 350 degrees F. Lightly grease a 9 or 9 1/2 inch spring form pan with butter and dust with flour.

Place the butter, 1 1/2 cups of the sugar and both zests into a bowl and, using an electric mixer, beat on low speed to combine everything well.  Add half the ground almonds (or almond flour) and continue mixing until combined.  Gradually add the eggs, stopping to scrape the bottom and sides of the bowl as you go. Add the remaining ground almonds (or almond flour), the flour and the salt and beat until smooth, but no more.

Pour the cake batter into the pan.  Bake the cake for 45 to 55 minutes. Check to see if it’s ready by inserting a skewer into the center. It should come out a little bit moist.

While the cake is baking, place the remaining 1/3 c sugar and the citrus juices in a small saucepan and bring to a boil. (The juices should total about 1/2 cup). When the syrup boils, remove it from the heat. As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in (poking holes in the cake with a toothpick may facilitate this).

Let the cake to cool completely in the pan before you remove it. You can then serve it as is, garnished with orange zest strips and, if you wish, with whipped cream and strawberries; to serve it later, store it for up to 3 days in an airtight container.