Fred’s Paddington cake
A wonderful bake that even a bear would be proud of!
Best served warm with spoonful’s of marmalade and Rodda’s Cornish clotted cream this cake from Fred and Butter is a perfect bake.
11 ingredients
Prep
Cooking
Serves people
No comments
Ingredients
- 2 large oranges (Fred used blood oranges)
- 1 unwaxed lemon
- 3 eggs
- 125g soft brown sugar
- 75g ground almonds
- 50g plain flour
- 1tsp baking powder
- pinch of salt
- 2 handfuls of flaked almonds
- 2 tbsp marmalade for glaze
- 227g Rodda's clotted cream
Method
- Place the oranges and lemon in a pan of boiling water and gently simmer for 1 – 1.5 hours, until they are soft.
- Remove from pan, allow to cool enough that you can handle them, then rip open, remove any pips, then put everything into a blender, skin and all!
- Blend into a smooth pulp.
- Measure out approximately 200g of the pulp. Save any leftover in a jar in the fridge, it should keep for about a week.
- Preheat the oven to 180 degrees. Line a 2lb loaf tin with parchment paper. Or you can grease with butter and then scatter sugar to coat the inside of the tin.
- In a large mixing bowl whisk the eggs and brown sugar until light and fluffy.
- In a medium bowl, whisk together all the step 3 dry ingredients.
- Add the orange pulp to the egg mixture and whisk to combine.
- Add the dry ingredients to the mixing bowl and whisk to combine.
- Pour into your lined/coated loaf tin.
- Sprinkle flaked almonds on the top.
- Bake for 30-40 minutes until golden brown and when a skewer is inserted it comes out clean. Leave to rest for a few minutes.
- Meanwhile gently heat the marmalade in a small saucepan to loosen it. Pour and spread over the top of the cake. Leave to cool completely before removing from the tin and slicing.
- Slice and ideally serve with a generous dollop of clotted cream!
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