Sunkist® Navel Orange Cake
By Ash, Roham and Negin
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Serves: 10
Ingredients
Cake
-
2
whole Sunkist<sup>®</sup> Navel oranges, juiced
-
4
eggs
-
1
cup caster sugar
-
3
cups almond meal
-
1
tsp. baking powder
-
1/2
tsp. cardamom
Syrup
-
1
whole Sunkist<sup>®</sup> Navel orange
-
1/2
cup caster sugar
-
1/4
cup water
-
1 1/2
tsp. orange blossom water (optional)
Directions
- Preheat your oven to 320°F.
- Grease and line an 8" round cake tin with baking paper and set aside.
- Whisk your eggs and sugar until pale and thick.
- Add your juiced oranges mixture, almond meal, baking powder and cardamom and gently fold through your ingredients until everything is combined.
- Carefully spoon your mixture into your prepared pan.
- Bake for 1 hour or until cooked through and a skewer inserted into the middle removes clean. Allow your cake to cool whilst you prepare your syrup.
- To make the syrup, use a zester to remove the rind from your orange and set aside .
- Next, juice your oranges and pour the juice into a small saucepan.
- Add your sugar and water and place your saucepan over a low heat, stirring constantly until your sugar dissolves and your syrup begins to thicken.
- Add your zest and orange blossom water (if using) and allow to cool before drizzling over your cooled cake.
