- 2 oranges
- 280g ground almonds
- 250g sugar (replace with 125g honey if desired)
- 1tsp baking powder
- 1tsp vanilla essence
- 1tsp Cointreau
- 6 eggs
- icing sugar, to dust
- fruit mix, to serve (I used passionfruit and raspberries)
- 250ml orange juice
- 90g sugar
- 30ml sweet white wine
Note:Orange syrup (3 last ingredients in the list) is optional. The cake is very moist without it, but it
adds up to the zestiness and texture.
Preheat the oven to 180C. Line the base of the form with baking paper. Wash oranges to remove
any sprays or waxes. Place them in a large saucepan, add enough water to cover them. Place a
small plate on top to keep the oranges submerged. Gradually bring water to the boil, then reduce
the heat and leave to simmer for about 40mins.
Remove oranges from the saucepan and cut to quarters. Chill, remove any pips and place into the
Blend until they form a very smooth pulp. Add the ground almonds, sugar, baking powder, vanilla
essence and Cointreau. Using the pulse button, process until all of the ingredients are combined.
Lightly beat the eggs. Add to the orange mixture and process again until just combined – take сare
not to over-process. Pour the mixture into the prepared form.
Even the surface. Bake for about 40mins or until the cake is firm and leaves the side of the form.
Check the readiness with a toothpick. Cool in the form completely, remove and place onto the wire
If you’re not making orange syrup, skip those next steps. Strain the orange juice and pour it to a pan,
add sugar and wine. Place the saucepan over the medium heat and stir until the sugar dissolves.
Reduce the heat and simmer for about 20mins, or until the liquid is reduced by half and has become
lightly syrupy. Skim off any scum that forms on the surface as you go.Remove from heat. The syrup
will thicken further as it cools. Poke some random holes in the top of the cake.
Pour the syrup over the cake and let it absorb. Dust with icing sugar and decorate with fruit (if
desired) before serving.