You will need
3 extra-large eggs at room temperature
½ cup (125 ml) butter, melted
¼ cup (60 ml) canola oil
grated zest from 1 orange
½ cup (125 ml) fresh orange juice
1 cup (250 ml) ready-made vanilla custard
1 t (5 ml) almond essence
1 x 600 g Ina Paarman’s Vanilla Cake Mix
1 cup (250 ml) ready-made vanilla custard
100 g flaked almonds
Method
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Butter a 21 cm x 29 cm x 5 cm rectangular pan and line it with a baking paper overhang on the sides.
Beat eggs. Slowly add melted butter and oil and beat for 1 minute.
Add orange zest, juice, custard and almond essence and beat in.
Add dry ingredients. Fold in by hand using a spatula and gently mix until blended.
Scrape mixture into prepared pan. Drizzle and spread custard (for topping) over cake. Use the back of a wooden spoon to gently marble the custard deep into the cake batter. Top with flaked almonds.
Bake for ± 50 minutes.
Cake is done when a thin bladed knife inserted into the centre comes out clean or the cake pulls away slightly from the sides of the pan.
Cool cake in the pan. Lift the cake out of the pan with the paper overhang and slice into portions.
