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Sicilian orange cakes
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Impress your guests with decadent syrup-soaked orange cakes for a show-stopping treat.
Ingredients:
  • 4 oranges, plus extra segments to serve
  • 6 eggs
  • 300g caster sugar
  • 240g almond meal
  • 4.00 gm baking powder
  • 120g ricotta
  • Slivered pistachios, to serve
Instructions:
  • Take 2 oranges and submerge them in a pan filled with cold water. Let it reach a boil, then lower the heat and let it simmer for 1 hour. Once done, drain and cool the oranges. Cut them into quarters, remove the seeds, and puree them in a food processor.
  • Preheat the oven to 180°C and grease 24 x 1/2-cup (125ml) fluted pudding moulds or holes of a muffin tray. Using electric beaters, whip eggs and 240g sugar until pale. Gently fold in almond meal, baking powder, ricotta, and the puree. Distribute the mixture evenly among the moulds, ensuring it stays below the rims. Bake for 25-30 minutes or until the tops are golden and puffed up.
  • Squeeze the rest of the oranges and combine with the remaining 60g sugar in a small saucepan over low heat. Stir until sugar dissolves. Let it simmer for 2-3 minutes until slightly thickened.
  • Use a skewer to generously poke holes in each cake before drizzling with the syrup. Allow the cakes to cool completely.
  • Unmould the dessert and top it with vibrant orange segments and crunchy pistachios before presenting it.

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