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
