Boiled Orange and Almond Cake with Caramelised Liqueur Oranges

  • 6 oranges
  • 225g caster sugar
  • 6 eggs
  • 250g ground almonds
  • 50g flaked almonds
  • 250g caster sugar
  • 50ml Cointreau

1. Drop 3 of the oranges into boiling water and simmer for 1 hour.

2. Remove, deseed, and blitz to a pulp in Kenwood Tri-blade blender or similar blender with a chopper attachment.

3. Mix the sugar and eggs with the stick blender attachment in blender beaker.

4. Measure 450g of the orange pulp and put into a food processor with the other ingredients.

5. Mix and tip into a non stick cake tin, sprinkle over the almonds and bake at 180°C for 25-30 mins.

6. Remove and cool on a wire rack.

7. To make the Caramelised Liqueur Oranges, peel and cut through horizontally into thick rounds and arrange on a single layer in the base of a shallow dish.

8. Take a cold pan, add the caster sugar and swirl carefully over heat until the sugar turns to a dark golden caramel.

9. Immediately add the reserved orange juice from slicing and the alcohol. Be aware that this may ignite.

10. Pour over the oranges on a tray and leave to cool at room temperature.

11. Serve with the cake.

Rule the Kitchen with More Recipe Faves

Zesty Orange and Poppy Seed Cake
Zesty Orange and Poppy Seed Cake
Time
90
Serves
12
Difficulty
Easy
Chocolate orange cake
Chocolate orange cake
Time
40
Serves
150
Difficulty
Med
Chocolate and Orange Christmas Cake
Chocolate and Orange Christmas Cake
Time
-
Serves
-
Difficulty
Med
Flour-Free Orange and Lavender Cake
Flour-Free Orange and Lavender Cake
Time
60
Serves
6
Difficulty
Easy