A beautiful light summer cake.

175g unsalted butter – softened
175g caster sugar
3 eggs
125g self-raising flour
1tsp baking powder
30g almond meal
40g roasted macadamias – blitzed until they resemble fine breadcrumbs
1 – 2 oranges – finely sliced

How to make

Preheat oven to 180 c.

Lightly spray and line a 20cm round spring-form cake pan then line the base and sides with the orange slices – trimming where necessary to fit.

Beat butter and caster sugar together until pale and creamy then beat in eggs, one at a time, adding a tablespoon of flour after each egg to avoid mixture from curdling.

Sieve in the rest of the flour with the baking powder and beat until well combined. Fold in almond meal and macadamias until evenly mixed.

Carefully spoon cake mixture into orange lined cake tin, spreading mixture to even it out. Note that the mixture will be quite thick.

Bake for 35 to 40 minutes or until well risen – a skewer inserted into the center should come out clean.

Leave the cake to cool in the pan for 5 minutes before carefully turning it out onto a wire cooling rack.

Edward’s Tip: Warm up some orange marmalade and brush over the top and sides of the cake to give it a nice sweet glaze.