Whole orange cake
with extra virgin olive oil
- 2 oranges
- ½ cup (180g) honey
- ½ cup (85g) polenta
- 1¼ cups (150g) almond meal (ground almonds)
- 1 teaspoon baking powder
- ⅓ cup (80ml) Cobram Estate light-flavoured extra virgin olive oil
- 3 eggs
orange and honey syrup
- 1 cup (250ml) fresh orange juice
- ⅓ cup (120g) honey
- 1 vanilla bean, split
- Preheat oven to 160°C (325°F). Grease the base and sides of a 22cm round springform tin. Line the base with non-stick baking paper. Set aside. Place whole oranges into a large saucepan and cover with water. Allow to simmer for 1 hour or until soft.
- Drain then roughly chop the oranges and remove any seeds. Place in a food processor, add the honey and process until smooth. Spoon into a large bowl. Add the polenta, almond meal, baking powder, oil and eggs and mix until combined. Spoon into prepared tin and cook for 45 minutes.
- While the cake is cooking, make the syrup. Place the orange juice, honey and vanilla bean into a saucepan over low heat. Allow to simmer for 10 minutes or until thickened. Serve the cake warm or cold with the syrup. Serves 12–14
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