Nutty orange cake

A delicious tea-time cake made without flour.
 
orange cake

Recipe from: 21 February 2013
Preparation time: 25 min
Cooking time: 45 min
 
 

Ingredients

 
  • 3
    medium oranges
  • 30
    ml
    honey
  • 6
    large eggs
  • 1
    cup
    castor sugar
  • 3
    Tbs
    cornflour
  • 5
    ml
    baking powder
  • 50
    g
    sunflower seeds
  • 50
    g
    sesame seeds
  • 50
    g
    pecan Nuts
  • 150
    g
    pumpkin seeds
  • For the Syrup:
  • 250
    ml
    fresh orange juice
  • 4
    Tbs
    castor sugar
  • seeds of 1 vanilla pod
Servings: Change Serving
 
 

Method

 
Boil the unpeeled oranges in water for 1 hour. When cool, remove seeds and blitz with skins on to a smooth pulp. Add honey.

Beat eggs and castor sugar well until light and fluffy. Combine nuts and blitz to resemble coarse crumbs. Add cornflour and baking powder and fold into egg mixture.  Mix well and fold into oranges. 

Place mixture into a greased round spring form cake tin and bake at 180°C for 45 – 50 minutes. 

In a small saucepan, bring the syrup ingredients to a simmer until the sugar has dissolved. Pour over orange cake as soon as it comes out of the oven. Leave to cool.

Serve with Sour cream.

Reprinted with permission of Snap, Sizzle and Cook. To see more recipes, click here.
 

Read more on: recipe  |  cakes  |  baking
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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