One stop baking….doesn’t get better than that! And being the baker that I am..I really appreciate a recipe which has gram weight, no cups measures..no fuss! However you do need to hang around home to let oranges stew for 2 hours, may seem like ages however, if you put it on as soon as you get home, by the time you unwind your over halfway there, and you can prep all your other ingredients and get the oven going so that its a quick whip up once the oranges are done…I make it sound good, because it is. Hands down the moistest cake I’ve ever eaten!
100g brown sugar
400g caster sugar
250g ground almonds
1 1/2 baking powder
250g mascarpone mixed with 4tbs of thickened cream
1. Place 2 oranges in a saucepan and cover with cold water. Bring to boil, then reduce heat and simmer for 2 hours, topping up with water if necessary. I use a plastic bowl ontop to keep the oranges submerged in the water. Remove the oranges and allow them to cool slightly, then chop and discard the seeds.
2. Preheat your oven to 180’C and grease a 25cm springform tin.
3.Place brown sugar and 200g caster sugar in a food processor, add all the eggs and process until thick and pale in color. Add chopped oranges and whiz until smooth, then add ground almonds and baking powder. Whiz until combined.
4. Pour batter into cake pan and bake for 1 hour or until skewer inserted comes out clean 🙂
5. Meanwhile, place reserved liquid in a saucepan, topping up with water if necessary to make 3 cups (750ml). Add the juice of 1 orange and remaining 200g caster sugar, then cook, stirring, over low heat until sugar dissolves. Thinly slice remaining orange, add to syrup and simmer for 10 minutes or until soft cool the cake in the pan, then slice and serve with the mascarpone cream, orange syrup and orange slices 🙂
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Hugs & Nonsense,