Kokova Magazine

In a recent survey, over half of Mums said they would enjoy a home-baked cake with afternoon tea on Mother's Day*.

So why not re-live those childhood memories of baking together and treat your Mum to a delicious 'Harveys orange and almond cake' and a bottle of Harveys Bristol Cream.?

The wonderfully smooth blend of Harveys Bristol Cream makes it the perfect ingredient to bake with, adding a rich golden colour and fragrant aromas.

Mix up an almond cake with a generous splash, add a drop to a classic fruit cake or use it to give a creamy fruit trifle a tasty kick.

Ingredients

• 2 large oranges (skin left on)
• 1 tsp butter
• 1 tsp plain flour
• 6 free range eggs
• 250g/9oz ground almonds
• 250g/9oz caster sugar
• 1 tbsp baking powder
• A generous splash of Harveys Bristol Cream

Procedure

• Wash oranges thoroughly. Bring them to the boil in a large saucepan of water and cook for two hours (make sure they don’t boil dry)
• Leave the oranges to cool then slice into quarters. Pulp oranges in a food processor
• Preheat the oven to 175°C/325°F/Gas 3. Butter and flour a 23cm/9in non-stick cake tin
• Beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp and sherry
• Pour into cake tin and cook for about an hour, until the cake is golden in colour and has risen
• When the cake is ready, sit down with your mum and enjoy a well-earned slice, served warm, with a delicious glass of Harveys Bristol Cream served over ice with a slice of orange - an easy combination that brings out the fresh taste of candied orange and perfectly complements the dried fruit and toasted almond flavours of this much-loved sherry.

For further serving suggestions and cocktail tips, ideas for on how to spend a Harveys Half Hour and a chance to win a bottle of Harveys Bristol Cream, visit www.harveyshalfhour.co.uk

*Source: Toluna Quick Surveys. 400 women were asked how they would prefer to spend Mother’s Day. 54% answered: sharing afternoon tea and a cake baked just for them.