Orange & Almond Syrup Cake
GF
Ingredients:
1 kilo navel oranges
6 eggs
250g almond meal
220g caster sugar
1 1/2 tsp baking powder
Syrup:
2 tbsp caster sugar
juice one orange
Icing:
tub marscapone
1/2 tub lite cream cheese
juice & zest one orange
2 tbsp icing sugar
Place the kilo of oranges in large pan and cover with water. Bring to the boil then simmer on medium heat for about 50 minutes till soft, replacing water if needed.
Preheat oven to 170 degrees C (fan-forced).
Grease and line 23cm round tin.
Cut cooled oranges into quarters and remove any excess pith and seeds. Put into food processor and blitz till relatively smooth.
Add sugar and blitz till combined.
Add eggs and blitz.
Add almond meal and baking powder and blitz until just combined.
Pour mixture into prepared tin (it will be very runny) and bake for about 50 minutes till set. Test with a skewer and make sure it comes out clean.
Just before taking cake out of oven make syrup by melting sugar in orange juice over medium hear for about 3 minutes. Prick cake all over and pour over syrup.
Leave to cool.
Make icing by putting all ingredients in food processor and mixing till smooth. Spread over cake and decorate with chopped pistachios and edible roses.