DONNA HAY

A TASTY TREAT WITH A HIT OF ZINGY CIT­RUS

Sunday Herald Sun - Stellar - - Contents - by Donna Hay

Orange cake.

New to bak­ing? This sweet and nutty dessert is the per­fect way to start and a real crowd-pleaser.

2 small or­anges (about 350g), un­peeled ½ cup (85g) in­stant po­lenta ¾ cup (90g) al­mond meal ½ tea­spoon bak­ing pow­der 3 eggs, at room tem­per­a­ture ½ cup (110g) caster sugar ORANGE SYRUP 2/ cup (150g) caster sugar 3 2 ta­ble­spoons wa­ter 1/ cup (80ml) orange juice 3

STEP 1 Pre­heat oven to 180°C. Line a lightly greased 20cm spring­form tin with bak­ing paper. Place the or­anges in a small saucepan over high heat, cover with wa­ter and top with a small lid or plate to sub­merge the or­anges. Bring to the boil and cook for 1 hour or un­til soft. Re­move from the saucepan and set aside to cool slightly. Chop the or­anges, re­mov­ing the seeds, and process in a food pro­ces­sor un­til pureed. Set aside. STEP 2 Place the po­lenta, al­mond meal, flour and bak­ing pow­der in a bowl and mix. Place the eggs and sugar in the bowl of an elec­tric mixer and whisk for 6–8 min­utes. Fold the orange puree and al­mond meal mix­ture through the egg mix­ture. Pour into the tin and smooth the top. Cook for 35–40 min­utes or un­til cooked when tested with a skewer. Set aside to cool com­pletely in the tin. STEP 3 For the syrup, place the sugar and wa­ter in a saucepan over medium heat and stir un­til dis­solved. Bring to the boil and cook, with­out stir­ring, for 7–8 min­utes. Care­fully add the juice and stir to com­bine. Set aside to cool slightly. STEP 4 Spoon the orange syrup over the cake to serve. Serves 8–10.

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