Whole-orange cake with macaroon topping

whole-orange cake with macaroon topping



1.Place unpeeled oranges in medium saucepan, cover with cold water; bring to a boil, drain. Repeat process two more times then cool oranges to room temperature.
2.Position oven shelves; preheat oven to moderately hot. Grease 24cm springform pan; line base with baking paper.
3.Halve oranges; remove and discard seeds. Blend or process orange halves until pulpy; place in large bowl.
4.Using wooden spoon, beat eggs, almond meal, sugar and flour into orange mixture. Pour mixture into prepared pan.
5.Bake cake in moderately hot oven 1 hour.
6.Meanwhile, beat egg whites in small bowl with electric mixer until soft peaks form; with motor operating, gradually add extra sugar, beating until dissolved. Using fork, stir coconut into egg mixture. Remove cake carefully from oven, closing oven door to maintain temperature. Using metal spatula, spread coconut mixture evenly over cake; bake about 10 minutes or until topping is lightly browned.
7.Cool cake to room temperature before removing from pan.

You can substitute the same weight of mandarins for the oranges. storage Cake will keep for up to 2 days in an airtight container in the refrigerator.


Related stories

Light and fluffy scones

Light and fluffy scones

The holy grail of a great scone is a light fluffy interior and good rise. Choose your scone style, depending on the occasion: make a smaller, ‘dainty’ scone or go for a large ‘impressive’ size.