Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 100g ground almonds
- 1 orange, zest and juice
- 50g flaked almonds
Special equipment needed:
- 20cm round cake tin
- Electric mixer or handheld whisk
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the cake tin.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.
4. Sift in the remaining flour and baking powder, then fold in the ground almonds, orange zest and juice.
5. Pour the mixture into the prepared tin and smooth the surface. Sprinkle the flaked almonds on top.
6. Bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
7. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
180°C/350°F/Gas Mark 4
Serving size:
8-10 slices
Nutritional information:
Per slice (based on 10 servings):
- Calories: 441
- Fat: 27g
- Saturated Fat: 13g
- Carbohydrates: 44g
- Sugar: 29g
- Protein: 7g
- Salt: 0.4g
Substitutions for ingredients:
- Ground almonds can be substituted with ground hazelnuts or walnuts.
- Orange can be substituted with lemon or lime.
Variations:
- Add a tablespoon of poppy seeds to the cake mixture for extra texture.
- Replace the flaked almonds with chopped pistachios or pecans.
Tips and tricks:
- Make sure the butter is softened before creaming with the sugar to ensure a smooth mixture.
- Use room temperature eggs to prevent curdling.
- Don't overmix the cake batter once the flour has been added as this can result in a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 180°C/350°F/Gas Mark 4 for 5-10 minutes.
Presentation ideas:
Dust the cake with icing sugar before serving or top with a dollop of whipped cream.
Garnishes:
Decorate with orange zest or fresh berries.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
This cake is perfect on its own as a sweet treat.
Troubleshooting advice:
- If the cake is browning too quickly, cover with foil halfway through baking.
- If the cake sinks in the middle, it may not have been cooked through. Check with a skewer before removing from the oven.
Food safety advice:
- Make sure all ingredients are within their use-by dates.
- Wash hands and equipment thoroughly before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
Chorley cake is a traditional pastry from the town of Chorley in Lancashire, England. It is typically made with currants or raisins and is often served with Lancashire cheese.
Flavor profiles:
This cake has a sweet, nutty flavor with a zesty orange kick.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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Region: British