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Whole Orange Syrup Cake

Time: 1 hour 45 minutes

Serves: 10-12

Cake:
2 medium oranges
200 grams unsalted butter
1 cup caster sugar
4 Woodland free range eggs
2 cups flour
1 cup ground almonds
½ cup slivered almonds
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla essence

Syrup:
1 cup sugar
½ cup orange juice
¼ cup water
2 tablespoons orange zest

 

Cake:
Preheat oven to 180˚C. Wash the oranges. Place into a saucepan. Cover with water and simmer for 1 hour. Drain. Cool. Puree in a food processor until smooth.
In a large bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time. Fold in the flour, ground almonds, slivered almonds, baking soda, buttermilk, vanilla and finally the orange puree. Mix gently. Spoon the mixture into a 26cm greased ring tin and bake at 180˚C for 45 minutes, or until the cake is golden brown and bounces back when pressed.

Syrup:
While the cake is baking heat the sugar, orange juice, water and orange zest in a small saucepan. Bring to the boil and simmer gently for 10 minutes. Drizzle syrup over the warm cake. Remove the cake from the tin when it’s cool.

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