Ingredients
Cake
Margarine for greasing
6 eggs, separated
200 grams caster sugar
grated rind of 3 oranges
150 grams ground almond
Topping
Juice of 3 oranges
3 tablespoons of clear honey
Preparation
1. Preheat oven to 180 Celsius. Grease 20 cm tin and line base.
2. Beat egg yolks with sugar, orange rind and almonds in a large mixing bowl.
3. Beat egg whites in a separate large bowl until they form stiff peaks. Fold a spoonful of the egg whites into the almond mixture, then fold in the remainder.
4. Pour mixture into cake tin and for 45-50 minutes or until a skewer comes out clean.
5. To make topping, put orange juice and honey into small saucepan and bring to the boil, stir once, then cook with stirring for 6-8 minutes, or until reduced, thickened and syrupy. Pierce cake all over using a fork then pour syrup over the top and leave to soak in before serving.
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