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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First prepare the oranges in caramel: carefully peel the oranges, removing as much of the white pith as possible. | 2. Cut into slices about 1/2 inch thick on the horizontal. | 3. Then stick back together and secure with a cocktail stick or toothpick. | 4. Bring the sugar and 1 quart of water to the boil, add the orange zest and continue to boil until the sugar starts to caramelise, it will begin to turn a golden brown color. | 5. Immediately remove the pan from the heat and very carefully add the remaining water, (the mixture might spit, so be careful). | 6. Pour a little of the caramelized syrup into a jug and set aside (this will be used for soaking into the top of the cooked cake). | 7. Using a slotted spoon, place the oranges in the caramel and boil covered for about 1 hour. | 8. Remove the oranges, from the syrup and continue to heat the syrup until it has reduced by half. | 9. Place the oranges back into the caramel until ready to use. | 10. To make the cake: pre-heat the oven to 350 degrees F. | 11. Beat the yolks, sugar, lemon rind and almond essence thoroughly together. | 12. Mix in the carrots, almonds and flour. | 13. Fold in the whites gently with a metal spoon. | 14. Line a 2 inch pan, about 38 inches in diameter, with greaseproof paper. | 15. Put in the cake mixture. | 16. Carefully place eight slices of caramelized orange in a circle over the top of the cake. | 17. Sprinkle pine nuts over the top if using and place in the oven. | 18. To test whether the cake is cooked, carefully insert a clean skewer into the cake- if it comes out clean then the cake is cooked. | 19. When cooked remove from the oven and place onto a cake rack to cool slightly. | 20. Using a cocktail stick or fork pierce several holes into the cake and pour a little of the caramelized orange syrup over the top of the cake, the cake will soak up all the syrupy juices. | 21. To serve, cut a slice of the cake- ensuring each slice has a caramelised orange slice on top. | 22. Place a caramelized orange by the side, pour over a little extra syrup and add a dollop of crème fraîche. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caster sugar	1 1/2	1/2		-	-	-	-
water	2	quarts		-	-	-	-
orange zest	4			7.76	2.0	0.12	0.016
orange	8			14.1	3.525	0.282	0.036000000000000004
range egg yolk	4		free	-	-	-	-
sugar	8	ounces		904.9158	226.3423	0.0	0.0
lemon zest				-	-	-	-
almond essence	1	teaspoon		-	-	-	-
carrot	8	ounces	grated	92.9863	21.7271	2.1092	0.5443
almond	8	ounces	ground	2004.8761	0.0	0.0	226.7959
self raising flour	1	tablespoon		-	-	-	-
egg white salt	4			-	-	-	-
pine nut				-	-	-	-
icing sugar				-	-	-	-
creme fraiche				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.