This cake is super easy – once the oranges have been poached you just throw 5 ingredients in the food processor. After it has cooked you can cover it with the orange syrup, top with caramelized orange slices or dust with icing sugar. Because it’s so moist it keeps really well. Like all dessert cakes it should be served with cream and / or ice cream. Just don’t buy reduced fat cream as i accidentally did last night, as it will never thicken!
2 oranges – navel are my preference
275 grams sugar
275 grams nut meal – almond or hazelnut, or a combination
1 tsp baking powder
100 grams marmalade
100 grams sugar
100 mls orange juice
Scrub oranges well. Place them in a saucepan that they fit snugly into and cover with boiling water. Simmer on the stove top for 45 – 60 minutes or until the oranges are very soft but still retaining their shape
Remove from the saucepan and allow to cool. When cool enough to handle cut into quarters and throw away any seeds and the end stalks of the oranges.
Grease and line a springform tin and heat oven to 180 degrees C.
Place the orange pieces, along will the remaining cake ingredients, into a food processor and blitz until the oranges are well chopped and all ingredients are combined. Pour into prepared pan and bake for around 30 minutes or until cake is firm and nicely golden. Remove form oven but keep in the pan.
To make syrup place all ingredients in a small saucepan and bring slowly to the boil. Allow to simmer for about 10 minutes, or until the syrup starts to thicken.