FLOURLESS ORANGE
CAKE:
2 Naval oranges
5 large eggs
250g Almond meal
200g caster sugar + 1/2C
extra
1tsp b/powder
250ml pure cream(or pouring
cream).
METHOD:
Put oranges in a saucepan
full enough with water to cover oranges. Bring to the boil, then lower heat
& simmer for 2hrs until soft. Drain & allow to cool. Cut in half,
remove pips & puree in food processor.
Add eggs & sugar in a
bowl of standing mixer, using whisk attachment, & beat until well combined
& sugar has dissolved. Switch to pedal attachment, add orange puree &
stir on low speed until combined.
Add almond meal &
b/powder, while continue stirring mixture until well combined
Preheat oven to 175c. Line a
springform cake tin with baking paper, pour batter into tin an bake for
50-55mins or until a skewer inserted comes out clean. Remove from oven &
set aside for 10mins then remove to wire rack to cool completely.
Pour cream & extra icing
sugar into mixing bowl & whip until soft peaks form. Spread over completely
cooled cake. Decorate with candied orange pieces.
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