ORANGEƒ DRIZZLEƒCAKE

Preparation time 15 mins plus cooling Cooking time 1 hour 35 mins Serves 8 150g unsalted bu‰er, soŠened 1 cup caster sugar, plus extra / cup 3 free-range eggs

2 cups almond meal

¢/Ž cup gluten-free plain flour 1 / tsp gluten-free baking powder 2 tsp finely grated orange rind /Ž cup orange juice

Small edible flowers, to serve

CANDIED ORANGES

1 medium orange

1 / Tbsp honey

ICING

1 cup pure icing sugar, siŠed

1 / Tbsp orange juice (approx.)

STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Grease and line a 20cm round cake pan with baking paper.

STEP 2 Combine bu er and sugar in a medium bowl and beat with paddle a achment of an electric mixer for 3-4 minutes, until light and fluffy. Beat in eggs, 1 at a time, until well combined. Transfer mixture to a large bowl. Stir in almond meal, and combined si‚ed flour and baking powder. Stir in rind. Spread mixture into prepared pan and smooth the top. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.

STEP 3 Meanwhile, just before cake has finished cooking, combine extra sugar and juice in a small saucepan and cook on low heat, stirring, until sugar is dissolved. Remove from heat.

STEP 4 Using a bamboo skewer, prick the surface of the cake all over. Gently pour the hot syrup over the hot cake. Allow cake to cool completely in pan.

STEP 5 For candied oranges, increase oven to 160°C fan-forced (180°C conventional). Line a large oven tray with baking paper. Cut orange into 3mm slices, arrange in a single layer on tray and brush with honey. Bake for 30-35 minutes, or until just starting to caramelise. While still warm, twist oranges slightly to form curves, then allow to cool.

STEP 6 For glaze, combine si‚ed icing sugar and juice in a small bowl until smooth. Transfer cake to a serving pla er and drizzle over glaze. Allow to set, then top with candied oranges and edible flowers.›