Caramelised Orange Flourless Cake

Ingredients

Caramelised Oranges

• 3/4 cups Organic Times Rapadura Sugar
• 1 cup water
• 2 oranges

Cake

• 175g Organic Times Salted Butter, room temperature, chopped into cubes
• 3/4 cups Organic Times Rapadura Sugar
• 3 eggs, room temperature
• 2 cups Organic Times Almond Meal
• 1 cup buttermilk
• 1/2 cup gluten free all purpose flour
• 2 tsp Organic Times Baking Powder

Method

Caramelised Oranges

• Slice oranges into 2.5mm-thick slices, set aside.
• In a large fry pan, combine sugar and water over medium heat until sugar is completely dissolved. Stirring occasionally.
• Bring to the boil and add oranges slices in two batches. Gently boil slices over medium-high heat for 10 minutes or until candied and translucent, turning slices halfway through cooking.
• Remove slices and set aside on a clean plate to cool slightly.
• Preheat oven to 160ºC (320ºF). Grease and line a 23cm round springform tin with a large sheet of parchment paper. Press paper into base of tin and pleat and press paper round the sides.
• Place oranges onto base of tin, slightly overlapping slices to cover base. Place extra slices halfway up sides of tin.

Cake

• Place butter and sugar into a large bowl or the bowl of a stand mixer and beat until pale and creamy.
• Add eggs, one at a time, beating well after each addition.
• Add almond meal and buttermilk, beat until well combined.
• Sift flour and baking powder over batter, fold through until just combined and smooth.
• Gently pour batter into tin over orange slices.
• Bake for 50 minutes – 1 hour or until cake springs back when touched and a toothpick inserted into the middle comes out clean.
• Allow cake to cool in pan for 30 minutes.
• Gently remove cake from pan by releasing the sides and turning it over onto a wire cooling rack.
• Drizzle over remaining syrup and let set.
• Serve and enjoy!

Recipe from our friends at Organic Times