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Whole orange & almond cake with botrytis syrup
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Create a beautifully moist cake by using whole boiled oranges for a burst of flavor without bitterness.
Ingredients:
  • 3 large (about 250g each) oranges
  • Melted butter, to grease
  • 5 eggs
  • 315g (1 1/2 cups) caster sugar
  • 200g (2 cups) almond meal
  • 75g (1/2 cup) self-raising flour
  • 4.00 gm baking powder
  • 375ml (1 1/2 cups) botrytis semillon dessert wine
  • Double cream, to serve
Instructions:
  • In a large saucepan, add 2 oranges and cover them with cold water. Bring to a boil on high heat, then drain. Repeat this process to reduce bitterness. Once done, cover the oranges again with cold water and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour until the oranges are very tender. Add more water if needed to keep them covered. Drain and let cool to room temperature for 2 hours before using.
  • Preheat your oven to 160C. Grease a 20cm round cake pan with melted butter and line the base with non-stick baking paper. Quarter the oranges, remove the white cores and seeds, then blend in a food processor until smooth.
  • Whisk together eggs and 215g (1 cup) sugar using an electric beater in a large bowl until thick and pale. Stir in the orange mixture using a metal spoon, then add almond meal, flour, and baking powder. Mix until combined. Pour into prepared pan, smooth the surface with a spoon, and bake in a preheated oven for 1 1/4 hours until a skewer comes out clean. Allow to cool for 5 minutes before serving.
  • While the orange juice is cooking, zest the remaining orange using a zester or a vegetable peeler. If using a vegetable peeler, carefully remove the white pith with a small sharp knife and cut into thin strips. Add the zest to the saucepan with the orange juice, wine, and sugar. Heat over low heat, stirring for 2 minutes until the sugar dissolves. Increase the heat to high and boil for 2-3 minutes until the syrup slightly thickens. Remove from heat.
  • Invert the cake onto a wire rack positioned over a baking tray. Generously ladle the warm syrup infused with orange zest onto the cake. Allow it to rest for 30 minutes to reach a perfect temperature. Slice the cake into wedges and elegantly arrange them on serving plates. Finish with a final drizzle of any leftover syrup and present with a side of luscious double cream, if preferred.

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