Boiled Orange and Almond Cake with Caramelised Liqueur Oranges

  • Cooking Time90 mins
  • DifficultyEasy
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.

Boiled Orange and Almond Cake with Caramelised Liqueur Oranges

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