Orange Syrup Cake
Ingredients
2 oranges
3 eggs
1 cup caster sugar
200gms plain flour
1 teaspoon baking powder
½ cup ground almonds
1 cup desiccated coconut
8 thin orange slices
¼ cup honey
3 tablespoons hot water
Tatua Dairy Whip cream, chopped pistachios, orange zest & segments
Method
- Place two whole oranges (with skin) in a smallish saucepan and cover with water, simmer for 1 hour (topping up the water if necessary) or until soft.
- Remove oranges from the water and allow to cool then puree in the food processor until smooth.
- Pre-heat oven to 170°C and lightly grease and line the base of a 22cm cake tin.
- Using an electric beater, whisk the eggs until foamy then slowly pour in the sugar beating until pale and thick and sugar has dissolved.
- Sift flour and baking powder over the beaten eggs and fold in with almonds, coconut, and pureed orange.
- Spoon into the prepared tin and arrange thin orange slices on top, bake for 45-50 minutes or until a skewer is removed cleanly.
- While hot drizzle over the combined honey and water.
- Serve with a swirl of Dairy Whip cream and scatter with chopped pistachios, orange segments, and zest.
