Friday, 19 April 2019

Orange & Almond Cake

Ingredients

  • 2 large or 3 small navel oranges
  • 6 eggs
  • 2½ cups almond meal
  • 1½ cups caster sugar
  • zest of one orange

Method

  1. Wash & scrum the orange skins
    • put the oranges in saucepan
    • cover with water
    • simmer for 2 hours or until very soft
    • drain & leave to cool
    • zest one of the oranges and reserve zest for step 6
  2. Preheat oven to 190°C
  3. Line a 22cm spring form tin with baking paper
  4. Put the cooled oranges into a food processor or blender
    • blend until smooth
  5. Whisk the eggs in a large bowl
    • add the pureed oranges, almond mean & 1 cup of the caster sugar
    • mix to combine
    • spoon the mixture into the prepared tin
    • bake for  1+ hours until a skewer comes out clean when inserted into the centre
    • leave to cool for ~5 minutes
  6. Put the remaining sugar into a small saucepan with the zest
    • stir over low heat until the sugar is dissolved
    • bring to the boil
    • cook over high heat for 5 minutes or until syrupy
    • drizzle over top of cake
  7. Serves 8

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