- 20 min
- 60 min
- 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
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.
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.
Chop the cooled oranges into pieces (removing any seeds) and place into a food processor or blender. Process until completely smooth. Set aside.
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.
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.
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
Whip cream, Vanilla Bean Paste and icing sugar to firm peaks.