|
Instructions |
|
|
Place 3 oranges in a pan with cold water, top with a plate to
keep submerged. Bring to boil & then reduce heat to medium
& cook, topping up water as necessary for 2 hours or until very
soft.
|
|
|
Grease a 24 cm springform cake pan & line base with baking
paper. Thinly sliced remaining 3 oranges and arrange at base
of pan in circular pattern overlapping slightly.
|
|
|
Halve poached oranges, discarding any seeds. Roughly chop
and whizz in a food processor to a smooth purée.
Beat eggs & sugar until thick & pale. Stand for 4-5 mins until
sugar dissolved. Fold in the Orange puree, almond meal &
baking powder. Spoon into pan & bake for 1 hr 20 mins (160C)
|
|
|
Cool in pan for 10 mins then turn out into wire rack to cool
completely. Use a blow torch to gently caramelize the orange
slices. Serve with cream.
|
|
|
Originally Submitted
12/8/2014
|