This recipe was meant to be shared before Christmas last year. As some of you already know that I am travelling and despite having everything ready to go, issues with Internet connectivity delayed it by a whole year:-) I thought I was well organised for my holidays this time but some things are just meant to be. Maybe it was meant to for a 2017 post. Happy New Year to all my dear readers! I hope each and every one of you have great experiences this year and are able to embrace what life throws at you without fear or regret. It is hard but this is something I am trying to learn at a personal level. I’m trying not to dwell on things…what should be..why they shouldn’t and so on. Life only moves in one direction…forward. Unless you let go of the old, there won’t be room for the new. This may be a good start. Also this year I wanted to make a few tea cakes. While frosted, layer cakes allow room for creativity and visual appeal, some of us would rather go with a simple one layered, uncomplicated treat for many occasions that one can mix and bake in minutes. This Orange Almond Cake is one such cake.
I swapped the milk in this cake with a delicious orange juice for for an extra orange kick. The warm orange syrup makes the cake moist and really delicious.

Orange Almond Cake

Makes a round 6 inch cake
160 g butter

3/4 cup (155 g) caster sugar

2 eggs

1 cup (150 g) self-raising flour

1/2 cup (55 g) almond meal

2 teaspoons finely grated orange ze...