Here’s a delicious and simple recipe for an Orange Macaroon cake I got from The Guardian website. Yumm!
How to bake
Orange macaroon cake
If you’re making an orange cake, make it taste resoundingly of oranges, as I’ve done here, with the zest and an orange liqueur in the cake, and fresh juice and zest in the icing. Ditto lemon cake and others: if you can find the same flavour in two or more ingredients, then combine them for a dazzling effect. Most oranges are sprayed with pesticides and herbicides, so use organic if you want chemical-free zest.
3 large oranges
175g unsalted butter, softened
175g caster sugar
3 large eggs
50g desiccated coconut
150g plain flour
2 tsp baking powder
75ml Cointreau or Grand Marnier
125g icing sugar
Line the base of two 18cm sponge cake tins with a disc of baking parchment and preheat the oven to 180C/350F/gas mark 4. Finely grate the zest of two of the oranges into a bowl with the butter and sugar, then beat until light and creamy. Beat in the eggs, one at a time, then beat in the coconut. Sift the flour and baking powder together, beat half into the butter mixture, followed by the Cointreau, then fold through the remaining flour.
Divide between the tins and bake for 25-30 minutes. Leave to cool in the tin, then remove and peel the parchment off the bottom. Finely grate the zest of the remaining orange into a bowl, add the icing sugar and beat with a few tablespoons of orange juice until spreadable. Top each cake with the icing, stack one on top of the other and serve.