Flourless orange and almond pudding
matched with late white 2012
2 oranges zest and juice
100g soft light brown sugar
100g caster sugar
6 medium eggs
250g ground almonds
1 1⁄2 tsp baking powder
HERES HOW TO DO IT:
Grease a 26cm cake tin and line with greaseproof paper
Preheat the oven to 180°c
Place the brown sugar and caster sugar in a bowl with the eggs.
Whizz until pale in colour, fluffy and doubled in size. Fold in the zest and juice of 2 oranges. Add in the ground almonds and the baking powder and fold in gently.
Pour mixture into prepared tin and place in the oven for 3040 or when cooked. Test with a skewer, if it comes out clean and dry then the cake is cooked.
Serve the cake warm with a dollop of clotted cream
About Emily and St Tudy Inn:
The St.Tudy Inn is a wonderful Cornish pub that celebrates the finest seasonal produce from the surrounding area.
Situated in the beautiful Cornish village of St.Tudy, the Inn has a warm and cosy atmosphere and a passion for simple, rustic cuisine, real ales and fine wines.
The kitchen is headed by Emily Scott where she creates an ever evolving menu that combines her passion for beautiful, seasonal food with the best Cornish produce available in this wonderful village location.
Enjoy a drink in the old bar, relax in front of the open fire and choose a lighter lunch from the bar menu.
Alternatively, you could head to the dining room and enjoy a selection of the finest pub food showcased at it’s very best.
We look forward to welcoming you to the St. Tudy Inn.