serves
8
prep
10 minutes
cook
2:35 hours
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
2:35
hours
difficulty
Easy
level
Ingredients
- 2 oranges
- 4 eggs
- 220 g (1 cup) caster sugar
- 150 g (1½ cups) hazelnut meal
- 150 g (1¼ cups) almond meal
- 2 tbsp poppy seeds
- 1 tsp baking powder
Orange syrup
- 440 g (2 cups) caster sugar
- 125 ml (½ cup) orange juice
- 1 orange, thinly sliced
Cooling time 30 minutes
You will need a 9 cm x 20 cm (2 litre capacity) loaf pan for this recipe.
Instructions
Place whole oranges in a saucepan over high heat, cover with cold water and bring to the boil. Reduce heat to low, cover and simmer for 1 hour or until oranges are completely soft. Drain and cool completely.
Meanwhile, to make orange syrup, place sugar, orange juice and 375 ml (1½ cups) water in a saucepan over medium heat and stir until sugar dissolves. Bring to the boil and add orange slices. Cook for 20 minutes or until oranges are translucent and candied. Set aside.
Preheat oven to 160°C. Lightly grease and line a 9 cm x 20 cm (2 litre capacity) loaf pan with baking paper. Set aside.
Place cooked whole oranges in a food processor and process until smooth. Add eggs and sugar and process until smooth. Transfer to a large bowl and fold through hazelnut and almond meals, poppy seeds and baking powder.
Spoon mixture into prepared pan and bake for 1 hour 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Using a skewer, prick top of cake all over and pour over three-quarters of the orange syrup. Set aside to cool completely.
Turn cake out and top with candied oranges slices and remaining syrup.
Photography Chris Chen. Food preparation Kirsten Jenkins. Styling Vivien Walsh.
As seen in Feast magazine, September 2014, Issue 35.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
