Whole Orange & Almond Cake by Tyler Butt Nutrition Home Cooking

Ingredients

• 3-4 Medium oranges (about 2 oranges for simmering, 1-2 for syrup)
• 6 Large eggs
• 200 g Caster sugar (for cake batter)
• 250 g Ground almonds
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 1/4 tsp Flaky sea salt, plus extra for garnish (optional)
• 100 ml Freshly squeezed orange juice (from remaining oranges, for syrup)
• 100 g Caster sugar (for syrup)
• 2 tbsp Flaked almonds (for topping, optional)
• 1 tbsp Melted butter or cooking spray (for greasing pan)

Instructions

1. Place 2 whole oranges in a saucepan and cover them with cold water. Bring to a boil, then reduce heat and simmer gently for 45-60 minutes, or until the oranges are very soft when pierced with a knife.
2. Carefully remove the softened oranges from the water and let them cool slightly. Once cool enough to handle, cut them open, remove any pips, and transfer the entire orange (skin, pith, and flesh) to a blender or food processor.
3. Process the oranges into a smooth puree. Set aside to cool completely.
4. Preheat your oven to 160°C (325°F). Grease and line a 20-23 cm (8-9 inch) springform cake tin with baking paper. Ensure the base and sides are well-lined to prevent sticking.
5. In a large bowl, combine the eggs and 200g caster sugar. Beat with an electric mixer on high speed for 5-7 minutes until the mixture is light, pale, and fluffy, and has tripled in volume (ribbon stage).
6. Gently fold in the ground almonds, baking powder, vanilla extract, and flaky sea salt into the egg mixture. Once just combined, carefully fold in the cooled orange puree until no streaks remain. Be careful not to overmix.
7. Pour the cake batter into the prepared cake tin and level the top. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
8. While the cake bakes, prepare the orange syrup. In a small saucepan, combine 100ml freshly squeezed orange juice and 100g caster sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
9. Continue to simmer the syrup gently for 5-10 minutes, or until it has thickened slightly and coats the back of a spoon. Remove from heat and let it cool a little.
10. Once the cake is out of the oven, immediately poke numerous holes all over the top with a skewer or thin thermometer probe. While the cake is still warm, pour the prepared orange syrup evenly over the entire surface.
11. If using, sprinkle the flaked almonds over the top of the cake. Allow the cake to cool completely in the tin on a wire rack. For best results, cover and let it sit overnight to fully absorb the syrup and become moist and sticky.
12. Once fully cooled and set, carefully release the cake from the springform tin and transfer it to a serving plate. Slice and serve.
13. For an extra treat, drizzle with melted chocolate before serving.