A citrussy mousse like cake from Thomasina Miers.
Ingredients
- 6 small blood oranges about 140g each
- vegetable oil for greasing
- 275 g caster sugar
- 300 g ground almonds
- 2 tsp fennel seeds ground
- Seeds from ½ vanilla pod
- 1 tsp gluten-free baking powder
- ½ tsp salt
- 6 large eggs lightly beaten
- Juice of ½ lemon
Servings:
Instructions
- Put four of the oranges in a pan, add cold water to cover and bring to a boil. Turn down the heat and simmer for two hours, keeping the fruit submerged with a smaller pan lid and adding water as required.
- When tender, drain and leave to cool. Halve the oranges, pick out and discard any pips, then blend until smooth, skin and all.
- Heat the oven to 180C/350F/gas mark 4. Grease a 23cm cake tin with oil and line the base with baking paper.
- Put 225g caster sugar, the almonds, fennel, vanilla seeds, baking powder and salt in a bowl. Stir in the orange puree and eggs, until everything is well amalgamated, then pour into the cake tin. Bake for 50-60 minutes, until a skewer comes out clean.
- Meanwhile, juice the remaining two oranges and tip this into a pan with the lemon juice and the remaining 50g caster sugar. Heat gently over a low heat, until the sugar has dissolved, then simmer for three to four minutes, until nice and syrupy.
- Remove the cake from the oven and pierce the top in a few places with a skewer. Drizzle over the orange syrup, and leave for an hour to soak in.
- Transfer the cake to a wire rack to cool completely, and serve either just as it is or with a dollop of thick yoghurt or some lightly whipped double cream.
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