Orange Cake With Cinnamon Cream

• 1 1/4 cups sugar
• 1 None medium orange, cut into thin slices
• 9 tbsp butter, at room temperature
• 2 tsp vanilla extract
• 2 tsp finely grated orange zest
• 2 None large eggs
• 1 cup self-raising flour
• 1/2 cup ground almonds
• 1/3 cup milk
• 3/4 cup heavy cream, whipped
• 1 tsp ground cinnamon

1. Preheat oven to 350u0b0F. Grease and line base of a 8 inch round cake pan with parchment paper.
2. Combine 1 cup water and 3/4 cups sugar in a medium saucepan over moderate heat. Cook, stirring, for 2 mins, or until sugar dissolves.
3. Add orange slices to syrup and cook, turning once, for 5 mins, or until peel is tender. Using tongs, transfer slices to base of the prepared pan.
4. Bring syrup to a boil over high heat and boil for 5 mins, or until syrup thickens. Cool slightly. Drizzle 1/3 cup syrup over orange slices. Reserve remaining syrup.
5. Using an electric mixer, beat butter, vanilla, zest and 1/2 cup of sugar in a medium bowl until light and creamy. Add eggs, one at a time, beating well after each addition.
6. Stir in flour, ground almonds and milk. Spoon cake mixture over oranges in the pan and smooth out the surface.
7. Bake for 45 mins, or until a skewer inserted in the center comes out clean. Cool in the pan for 10 mins. Turn out on to a wire rack to cool completely.
8. Meanwhile, combine whipped cream and cinnamon in a small bowl. Serve orange cake with cream and reserved syrup.

sugar, orange, butter, vanilla, orange zest, eggs, flour, ground almonds, milk, heavy cream, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/24343 (may not work)