Saturday, 17 October 2015
FLOURLESS ORANGE and SYRUP CAKE
2 large oranges
1 cup caster sugar
300 grams almond meal
1 teaspoon baking powder
Preheat oven to 170°C. grease and line bottom of 22 cm. springform tin.
cut a cross into the top of the oranges and place them in a pot of cold water. bring to boil on high heat then turn to medium heat and cook for 1 hour. drain and cool.
cut oranges into quarters and blitz in food processor until totally mushy. (rind and all)
Using an electric mixer,beat the eggs and sugar in a bowl until thick and pale.
add the orange, beating till combined.
fold in the almond meal and baking powder. pour into springform tin.
cook for 1 hour or until a skewer inserted into the centre comes out clean. cool completely.
Turn cake onto a serving plate. Use a skewer to prick the top. Spoon over syrup.
Cut into wedges to serve.
1 large orange
3/4 cup caster sugar
use a zester to remove the rind from the orange.
juice the orange.
Place rind in a small pot of boiling water and cook for 5 minutes. Drain.
Return the rind to pot and add orange juice and sugar. bring to boil on high then lower heat and cook, stirring, for 5 minutes.