Orange And Almond Cake With Orange Syrup

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 large navel oranges
• 6 eggs, separated
• 1 tablespoon orange liqueur
• 1 cup caster sugar
• 300 g ground almonds, strained
• 1 teaspoon baking powder
• candied orange or orange rind (to garnish)
• heavy cream, to serve
• 2 cups fresh orange juice
• 3/4 cup caster sugar
• 1/4 cup sauterne or 1/4 cup sweet wine

Recipe

• 1 grease and lightly flour a 23cm springform cake tin.
• 2 place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
• 3 remove the oranges.
• 4 preheat the oven to 180c.
• 5 cut the oranges into quarters and place in a food processor.
• 6 blend until smooth, then cool thoroughly.
• 7 place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
• 8 whisk the egg whites in a dry bowl until firm peaks form.
• 9 add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
• 10 gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
• 11 cool the cake in the tin, then transfer to a serving plate.
• 12 to make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
• 13 reduce the heat and simmer for 20 minutes or until reduced by half.
• 14 skim off any scum that forms on the surface.
• 15 the syrup will thicken as it cools.
• 16 to serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
• 17 serve with cream.