I am not quite sure where I found this original recipe, most likely from a magazine! It is a beautiful, moist cake that everyone loves!
Hints & Tips
- The boiling of the oranges can take a few hours. When I make this cake, I usually boil the oranges the day before, let them cool and bake the cake the next day – it will save a lot of time!
- You can use normal Baking Powder if you are not concerned about making a gluten free cake.
- GF, Veg
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
Cake
- 3 Large Navel Oranges
- 5 Eggs
- 1 1/2 cups Caster Sugar
- 4 1/2 cups Almond Meal (Ground Almonds)
- 1 1/2 teaspoons Gluten Free Baking Powder
Syrup
- 3/4 cup Caster Sugar
- 1 Large Navel Orange
Instructions
- Place whole oranges in a saucepan. Cover with cold water and place on a high heat on the stove.
- Bring to a boil, partially covered. Reduce heat to medium and simmer for 1 - 2 hours until oranges are soft. Check the oranges regularly and top up with water as needed.
- Drain. Set oranges aside until completely cool.
- Preheat over to 175 degrees Celsius.
- Grease and line a 22cm spring form cake pan with baking paper.
- Cut oranges into quarters. Process to a pulp.
- Beat eggs and sugar in a large bowl until thick and creamy.
- Add orange pulp, baking powder and almond meal.
- Gently stir until well combined. Spoon into prepared pan.
- Bake for 50 – 60 minutes or until a skewer inserted into the centre comes out clean. Remove cake and allow to cool until warm. When warm, turn onto a serving plate.
- Whilst cake is cooling, zest the orange. Place the orange zest into a pan of water. Boil for 5 minutes until the orange zest is soft. Drain and set aside.
- Juice the orange. Mix the sugar into the orange juice.
- Pour into saucepan. Bring to a boil and simmer for 5 minutes until sugar has dissolved and syrup begins to thicken.
- Sprinkle cake with orange zest. Puncture the cake in different places with a skewer.
- Drizzle with orange syrup ensuring the syrup penetrates the cake. Serve at room temperature either on its own or with cream.
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