BOILED ORANGE AND ALMOND CAKE WITH SYRUP

• 
  
• 
  
• 2 large oranges or 3 lemons
• 5-6 eggs
• 215g (1 cup) caster sugar
• 300g (3 cups) almond meal
• 1 teaspoon baking powder
• 1 teaspoon each of ginger and cinnamon
• 
  

Orange Syrup

• 1 orange
• 155g (3/4 cup) caster sugar

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• Method
• Notes

1. Step 1
   Preheat oven to 170°C. Brush a round 22cm (base 
2. measurement) springform pan with melted butter to lightly 
3. grease. Line base with non-stick baking paper. 
4.  I have successfully used silicone bakeware which must be 
5. placed on an oven tray before filling.
6. Step 2
   Place the oranges in a saucepan and cover with cold water. 
7. Bring to the boil over medium heat. Cook for 15 minutes or until 
8. tender. Drain. Return to pan and cover with cold water. Bring to 
9. the boil and cook for 15 minutes (this will reduce the bitterness 
10. of the peel). Refresh under cold water. Drain. Coarsely chop 
11. oranges. Remove and discard any seeds.
12. Step 3
    Place the orange in the bowl of a food processor and process 
13. until smooth.
14. Step 4
15. Add everything else and blitz again to a paste.

Step 5

Bake for 1 hour or until a skewer inserted into the centre comes

free of uncooked batter. Set aside for 15 minutes to cool.

Step 6

Meanwhile, to make the orange syrup, use a zester to remove 

the rind from the orange. (Alternatively, use a vegetable peeler 

to peel the rind from orange. Use a small sharp knife to remove 

white pith. Cut rind into thin strips.) Juice orange.

Step 7

Place rind in a saucepan of boiling water and cook for 5 minutes

 or until soft. Drain. Return to pan with orange juice and sugar. 

Place over low heat and cook, stirring, for 2-3 minutes or until 

the sugar dissolves and the syrup thickens.

Step 8

Turn cake onto a serving plate. Use a skewer to gently prick the 

top. Spoon over syrup. Cut into wedges to serve.

Alternatively allow cake to cool completely and pour over CHOCOLATE GANACHE

150 g	Cream
250 g	Chocolate, broken into small pieces, use a chocolate between 30-70 per cent cocoa solids
¼ tsp	Vanilla extract

1. 1. Warm the cream almost to boiling in a pan. Take off the heat and leave 1 minute.
   2. Add the chocolate and vanilla all at once and gently stir until it has completely melted.
   3. If it is quite runny, leave to firm up a little before pouring on the cake or it may run off. 

LEMON RICCOTTA CAKE