Ingredients
Cake
- 2 navel oranges
- 6 large eggs
- 2 tsp Queen Organic Vanilla Extract
- 1 tsp Queen Almond Extract
- 220g caster sugar
- 250g almond meal
- 1 tsp baking powder
- 50g flaked almonds
Vanilla Bean Cream
- 200ml thickened cream
- 2 tsp Queen Organic Vanilla Bean Paste
- Extra icing sugar, for dusting
Method - Cake
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1
Wash the oranges, cut off each of the ends and discard. Place the oranges into a large pot and cover with boiling water. Simmer for 40 minutes, discard the water, refill and boil for another 40 minutes. Repeat once more for a total of 3 times (2 hours) , then remove the oranges from the water and allow to cool completely.
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2
Preheat the oven to 160C (fan-forced). Grease and line the base and sides of a 20-22cm round cake tin with baking paper and set aside.
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3
Chop the cooled oranges into pieces (removing any seeds) and place into a food processor or blender. Process until completely smooth. Set aside.
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4
In the bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, beat the eggs and caster sugar in a large bowl until pale.
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5
Add almond meal, orange puree, Vanilla Extract, Almond Extract and baking powder, mixing to combine. Pour the mixture into the prepared tin and sprinkle over almonds.
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6
Bake for 80 minutes or until skewer inserted into the middle comes out with just a few crumbs on it. Allow to cool completely in the tin. Dust with icing sugar just before serving.
Method - Vanilla Bean Cream
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1
Whip cream, Vanilla Bean Paste and icing sugar to firm peaks.
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