Recipe from Holly B.
Preheat oven to 170°C. Grease a round 22cm pan and line base with non-stick baking paper.
Place the oranges in a saucepan, cover with water and bring to the boil. Cook for 15 minutes, and then drain water. Coarsely chop oranges and remove any seeds.
Place the oranges in the bowl of a food processor and process.
Use an electric beater to whisk the eggs and Natvia in a bowl.
Add the oranges, almond meal and baking powder and gently fold until just combined. Pour into pan.
Bake for 1 hour or until a skewer comes out clean. Set aside for 15 minutes to cool.
To make the orange syrup, use a zester to remove the rind from the orange. Remove white pith. Cut rind into thin strips. Juice orange.
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft and then drain. Return to pan with juice and Natvia. Place over low heat and cook, stirring, for 2-3 minutes. Pour over cake before serving.
Rather than processing the oranges until they’re completely smooth, leave it a slightly chunky consistency to give your cake another dimension.
Before adding juice and Natvia to syrup, set aside a few pieces of cooked rind to decorate the top of the cake.
PREPARATION: 30 Minutes, COOKING: 60 minutes, Makes 12 slices
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