Kirsty Wark’s Orange and Lemon Traybake
News presenter Kirsty adapted this recipe from Edinburgh-based, Michelin-starred chef Martin Wishart. It contains no added butter or oil – all the richness comes from whizzing cooked whole oranges. Make it gluten-free by using gluten-free baking powder.
Hands-on time 25min, plus cooling. Cooking time about 1hr 45min. Serves 12
◆ Oil, to grease
◆ 2 oranges, skins washed
◆ 6 large eggs
◆ 225g (8oz) caster sugar
◆ 1tbsp vanilla extract
◆ Grated zest of 1 lemon
◆ Grated zest of 1 lime
◆ 1tsp baking powder
◆ ½tsp freshly grated nutmeg
◆ 225g (8oz) ground almonds for the syrup
◆ Juice of 1 orange
◆ 25g (1oz) caster sugar for the icing
◆ 1tbsp flaked almonds, to decorate
◆ 75g (3oz) icing sugar, sifted
◆ 1tbsp freshly squeezed orange juice
1 Grease a traybake or roasting tin, measuring 30.5 x 23cm (12 x 9in) and line with baking parchment.
2 Bring a large pan of water to the boil, add the oranges, cover and boil for 1hr. Remove from water and allow to cool.
3 Preheat oven to 180°C (160°C fan) mark 4. Once the oranges are cool enough to handle, cut in half and remove pips. Place fruit, with the skin, in a blender or food processor and blitz until smooth.
4 In a large bowl, beat the eggs and sugar together with a hand-held electric whisk until pale and thick. Fold in the vanilla extract, lemon and lime zest, baking powder, nutmeg and ground almonds until incorporated. Fold through the puréed orange and combine well.
5 Pour the mixture into the prepared tin and bake for 35-40min until a skewer inserted comes out clean.
6 Meanwhile, make the syrup by gently heating the orange juice and sugar together in a pan over a medium heat.
7 Using a skewer, make holes into the warm cake and brush over the syrup so that it soaks in. Leave to cool completely.
8 In a small dry frying pan, toast the almonds over a medium heat for 3-5min. Remove from the heat. In a small bowl, mix the icing sugar with enough juice to make a pourable consistency. Remove cake from tin, drizzle over the icing and scatter with the almonds.
PER SERVING 295cals, 9g protein, 14g fat (2g saturates), 31g carbs (31g total sugars), 2g fibre
GET AHEAD Keep the iced cake in an airtight container in a cool place for up to 5 days.