You will need
¾ cup (180 g) butter, at room temperature
3 extra large eggs, at room temperature
1 x 600 g Ina Paarman’s Vanilla Cake Mix
2 T (30 ml) orange zest (grated rind)
1/3 cup (80 ml) freshly squeezed orange juice (no more !)
¾ cup (180 ml) warm, fresh full cream milk
½ cup (50 g) flaked almonds
½ of 250 g Ina Paarman’s Vanilla Icing Kit (1 cup)
finely grated zest of one lemon
2 T (30 ml) lemon juice
½ cup (50 g) flaked almonds
Method
Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter a 27 cm round cake pan with a funnel fitting.
Cream the butter until soft, add eggs one at a time and beat each egg in very well. Add ½ of the dry Vanilla Cake Mix. Fold in by hand with a spatula. Add the orange zest, orange juice, warm milk and flaked almonds. Stir to blend. Add the remaining Cake Mix and fold in until evenly blended. Scrape mixture into well buttered pan.
Bake for ± 35 minutes until golden brown. Turn out onto a cooling rack.
To prepare the icing
Pour the Icing Mix into a bowl. Mix in the lemon zest and enough lemon juice to make a slightly runny icing.
Toast the almonds lightly in a dry non-stick frying pan.
Spoon the icing into a small sandwich size plastic bag. Snip a tiny hole in one of the bottom corners and squeeze the icing over the cake in a criss-cross pattern. Scatter toasted almonds over the cake.
