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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of water to the boil, add the oranges, cover and simmer for one hour. | 2. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work). | 3. While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl. | 4. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth. | 5. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together. | 6. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C. | 7. Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate. | 8. Added thoughts -- This cake DOES NOT need any syrup poured over it. | 9. NB.Simply double this recipe to get two large cakes. It is just as successful. | 10. Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	3			259.44	64.86	5.1888	0.6624
white sugar	500			387000.0	99980.0	0.0	0.0
egg	6			429.0	2.16	37.68	28.53
almond meal	500	g		2895.0	107.75	105.75	249.65

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