20 min
60 min



  1. 2 navel oranges
  2. 6 large eggs
  3. 2 tsp Queen Organic Vanilla Extract
  4. 1 tsp Queen Almond Extract
  5. 220g caster sugar
  6. 250g almond meal
  7. 1 tsp baking powder
  8. 50g flaked almonds

Vanilla Bean Cream

  1. 200ml thickened cream
  2. 2 tsp Queen Organic Vanilla Bean Paste
  3. Extra icing sugar, for dusting

Method - Cake

  1. Step 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.

  2. Step 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.

  3. Step 3

    Chop the cooled oranges into pieces (removing any seeds) and place into a food processor or blender. Process until completely smooth. Set aside.

  4. Step 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.

  5. Step 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.

  6. Step 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

  1. Step 1

    Whip cream, Vanilla Bean Paste and icing sugar to firm peaks.

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