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Flourless orange cake
Flourless orange cake
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Succulent orange cake soaked in fragrant orange syrup, perfect for fall indulgence.
Ingredients:
  • 4 oranges
  • 100g brown sugar
  • 400g caster sugar
  • 6 eggs
  • 250g almond meal
  • 6.00 gm baking powder
  • 250g mascarpone whipped with 2 tbsp thickened cream
Instructions:
  • In a saucepan, cover 2 whole oranges with cold water and bring to a boil. Reduce heat and simmer gently for 2 hours, checking water level occasionally. Drain oranges, saving the liquid. Allow to cool a bit, then roughly chop the fruit, removing seeds.
  • Preheat your oven to 180°C and prepare a 25cm cake pan by greasing and lining it.
  • In a food processor, combine brown sugar, 200g caster sugar, and eggs until thick and pale. Add chopped orange and pulse until smooth. Then add ground almonds and baking powder. Continue pulsing until well combined. Pour the batter into a cake pan and bake for 1 hour or until a skewer inserted into the center comes out clean.
  • Place the reserved liquid in a saucepan and add water if needed to make 3 cups (750ml). Stir in the juice of 1 orange and remaining 200g caster sugar. Cook over low heat, stirring, until the sugar dissolves. Thinly slice the remaining orange, add it to the syrup, and simmer for 10 minutes or until soft.
  • Let the cake cool in the pan, then slice it and serve topped with mascarpone cream, orange syrup, and orange slices.

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