I love this cake because it’s super easy as everything goes into a food processor, whole oranges and all. It’s moist and is really delicious when served warm with double cream. A great winter dessert when citrus is at its best. If you don’t have a bundt tin then a ring cake tin is just as good.
What you’ll need:
2 oranges
180g unsalted butter, softened
1 cup (220g) caster sugar
3 eggs
¼ tsp salt
1 cup (100g) almond meal
1½ cup (240g) self-raising flour
Double cream, to serve
Syrup
2 oranges
½ cup caster sugar
40g unsalted butter
What to do:
Preheat oven to 160°C Fan.
Cut off and discard the ends of the oranges and cut into quarters. Remove and discard the thick white core and any seeds then roughly chop. Transfer to a food processor and blend until combined. Add the butter, sugar, eggs, salt and almond meal and process until smooth and combined then fold through the flour until just combined. Spoon into a greased 22cm bundt tin and bake for 60 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin to cool for 10 minutes before turning out onto serving plate.
Meanwhile, make the orange syrup by peeling one orange and finely shredding the skin, transfer to a small saucepan. Juice both oranges and add to the rind, along with the sugar and place over a medium heat until sugar dissolves. Bring to a low simmer for 10 minutes until syrup has reduced and the rind is soft. Remove from heat and add butter, mixing until combined. Pour over hot syrup and rind over cake and allow to soak for 20 minutes before slicing and serving with double cream.
