Flourless Orange Almond Cake
Orange Pulp
Ingredients:
1 Orange
Water
Method:
Place an orange into a saucepan and cover with cold water. weigh it down with a heatproof collander or sieve to keep the orange submerged. Bring it to the boil, discard the water and replace with fresh cold water, bring it to the boil again and simmer for 2 hours ensuring the orange stays submerged. Discard the water. Blend the whole orange to a pulp when it’s cooled down.
Cake Batter
Ingredients:
30g Honey
230g eggs
170g sugar
230g Almond meal
10g baking powder
5g cinnamon
2g Cardamom powder
170g Orange Pulp
Method:
In one bowl combine honey, eggs and sugar and whisk together. In another bowl combine the dry ingredients then add them to the wet ingredients and mix by hand to combine. Mix in the Orange Pulp, pour into an 8” cake tin and bake at 160C for 40 minutes
Orange Garnishes
Ingredients:
250g water
250g Sugar
1 Orange
Method:
Place your sugar and water in a small saucepan over medium heat. Slice up your orange however you like and when the sugar starts to boil carefully place the nicest looking slices into the syrup. Allow them to simmer for about 20 minutes. Remove the hot slices from the syrup and set aside on baking paper to cool.
Finishing
Ingredients:
200g Apricot Jam/ conserve
150g Almond flakes
Method:
Toast the almond flakes in a moderate oven for about 12 minutes or until lightly golden.
Ensure the cake is cold before garnishing and glazing it. Choose the side which looks best and make it the top. I have used mine upside-down. Heat up the apricot jam until runny. Depending on the consistency you may like to blend it or strain it to remove some lumps. Arrange the orange slices however you like on the cake. Pour or brush the apricot jam over the cake ensuring it covers the sides, stick the toasted almond flakes around the edges.