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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.
To remove bitterness of the orange peel: After initially boiling the oranges, drain water and replace with cold water, bring to the boil and cook for an additional fifteen minutes.
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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