Wendy's Kitchen Table

This cake is a winner! It’s easy, moist, very flavoursome and a crowd pleaser. What else more could you want in a cake. Serve with some whipped or double cream on the side- DIVINE!

Difficulty: Medium
12 servings

INGREDIENTS
2 oranges
3 eggs
1 cup caster sugar
3 cups almond meal
1 teaspoon baking powder

Orange Syrup
1 orange
¾ cup caster sugar

Preheat oven to 170˚C/150˚C fan forced. Spray a round 22cm springform pan with cooking spray. Line base with non-stick baking paper.

Place the oranges in a saucepan and cover with cold water. Bring to boil over medium heat. Cook for 15 mins or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 mins(this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 mins to cool.

Meanwhile make the orange syrup. Use a zester to remove the rind from the orange. Juice orange.
Place rind in a saucepan of boiling water and cook for 5 mins or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.

Turn cake over onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve