Flourless Lemon & Orange Layer Cake
SERVES 12 PREP 20 minutes + 5 minutes to stand COOK 3 hours
2 large lemons, scrubbed, quartered 2 large oranges, scrubbed, quartered,
plus 2 extra, sliced
6 eggs, at room temperature
1 cup caster sugar, plus ¾ cup extra 2 cups almond meal (ground almonds) 1 teaspoon baking powder
¾ cup water
½ cup freshly squeezed orange juice,
Whipped cream, to serve
Preheat oven to 180ºC/160ºC fan-forced. Grease and line base and sides of a 20cm (base measurement) square cake pan with baking paper. Place lemons and oranges in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat; cook, covered, for 2 hours or until tender. Drain; discard pips. Transfer orange to a food processor; process until smooth. Transfer orange puree to a bowl. Repeat with lemons.
Using an electric mixer, beat eggs and sugar in a bowl until pale and creamy. Fold in almond meal and baking powder. Fold half the almond mixture through orange puree until combined. Fold remaining almond mixture through lemon puree until combined. Pour orange mixture into the prepared pan; level surface. Bake for 20 minutes. Remove from oven. Top with lemon mixture; level surface. Reduce oven temperature to 160ºC/140ºC fan-forced. Bake for a further 40 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes, then turn out onto a wire rack to cool slightly.
To make orange syrup, combine extra sugar, the water and juice in a medium saucepan over low heat; cook and stir for 2 minutes or until sugar dissolves. Increase heat. Add extra orange slices. Boil, uncovered, for 10 minutes or until syrupy. Drizzle warm cake with syrup. Stand for 5 minutes. Top with orange slices. Serve with whipped cream.
BUDGET WINNER $1.95 A SERVE