Barley & Almond Cake

Method

1. Grease a 22–23cm (8½–9in) springform cake tin with butter. Line the base and sides of the tin with baking parchment, then grease the paper too. Preheat the oven to 180°C/Gas Mark 4.
2. Measure out the sugar and set aside 5 tablespoons to use in the meringue. Tip the rest into a large mixing bowl with the butter. Beat for a few minutes until the mixture is pale and creamy. Beat in the egg yolks, then stir in the barley flour, baking powder, ground almonds, grated zest and cinnamon until well combined – the mixture will be quite stiff.
3. In a separate large bowl, whisk the egg whites until soft peaks form when the whisk is lifted from the foam. Gradually whisk in the reserved 5 tablespoons of sugar to give a stiff meringue. Using a large metal spoon, fold in about one-third of the meringue to slacken the dough, then gradually fold in the rest. Tip into the prepared tin and smooth the surface.
4. Bake for 30–40 minutes, or until a skewer inserted in the centre of the cake comes out clean. Remove the cake from the oven and leave to cool in the tin for 10 minutes. Remove from the tin and place on a wire rack to cool completely.
5. To make the frosting, beat together the cream cheese, butter, vanilla extract and orange juice until smooth and fluffy. Gradually beat in the sifted icing sugar until the frosting is well combined, creamy and light. Using a palette knife, spread the frosting over the top and sides of the cake. Decorate with the strips of orange zest and a dusting of cinnamon powder.