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Ruby orange poppyseed cake
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Prep Time:
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Citrus season brings ruby navel oranges with beautiful pink flesh.
Ingredients:
  • 6 eggs
  • 250g caster sugar
  • 185g ground almonds
  • 125g plain flour
  • 40.00 ml poppyseeds
  • 185g butter, melted
  • 2 tsp finely grated orange or tangelo zest
  • 2 ruby navel oranges or tangelos
  • 275g (1 1/4 cups) caster sugar
  • Juice of 1 lemon
  • 20.00 ml brandy
  • 250g cream cheese
  • 150g fresh ricotta
  • 100g icing sugar mixture, sifted
Instructions:
  • Trim the ends from the oranges to ensure even slices. Cut each into 6 slices. Place in a large saucepan, cover with cold water, and bring to a boil over medium heat. Reduce heat, cover with a round of baking paper, and simmer for 1 hour. Drain in a colander.
  • Combine sugar, lemon juice, and 375ml (1 1/2 cups) water in the pan. Simmer, add orange slices, and simmer gently for 1 1/4 hours until very soft. Transfer slices to a bowl, add brandy. Simmer syrup until thick, then pour over slices. Prepare orange slices up to 1 week ahead and store covered in the refrigerator.
  • 1. Preheat your oven to 180°C and prepare a 20cm square cake tin by greasing it and lining the base with baking paper. 2. Use an electric mixer on high speed to whisk eggs and sugar until tripled in volume. Sift over almonds and flour, then add poppyseeds, butter, and zest. Stir until well combined. 3. Spoon the batter into the prepared tin, level the mixture, and bake for 50 minutes. Use a cake tester to check for doneness - it should come out clean when inserted into the center of the cake. 4. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Note that the cake may dip slightly in the middle. 5. Once cooled, cut the cake in half horizontally to serve.
  • Combine all filling ingredients in a food processor until creamy. Transfer half of the mixture to a separate bowl. Finely chop 3 orange slices from syrup and mix into one portion of the filling.
  • Place the bottom cake layer on a plate and gently brush it with some warmed syrup. Spread the chopped orange filling over it, then add the top layer and spread with the plain filling. Top with orange slices and drizzle with a little more syrup before serving.

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