Orange & Almond Cake With Glace Oranges & Syrup

Total Time: 5 hrs Preparation Time: 2 hrs Cook Time: 3 hrs

Ingredients

• Servings: 14
• 3 medium oranges
• 220 g caster sugar
• 6 large eggs
• 350 g almond meal
• 1 tablespoon plain flour (i used it in my cake) (optional)
• 1 1/2 teaspoons baking powder
• 2 cups orange juice, freshly squeezed
• 3/4 cup caster sugar
• 1/4 cup sauternes wine or 1/4 cup sweet wine
• 3 medium oranges, cut into 1cm slices
• 300 g caster sugar
• 600 ml water
• 1 vanilla bean, split

Recipe

• 1 to prepare the oranges for the cake: place the oranges into a large saucepan (i used a stockpot, but something the size of a dutch oven would do), cover oranges with hot water from the tap, place on a medium heat, and bring water up to boiling point.
• 2 i had a problem with the oranges floating, so i placed a heatproof glass pie plate on top to keep them submerged.
• 3 reduce heat and simmer oranges for 40-50 minutes or until the skin is very tender - your fingernail should easily penetrate the skin.
• 4 check water from time to time and top up if necessary.
• 5 remove oranges from pan and allow to cool, then cut oranges into quarters, remove any seeds, and leave on a plate, uncovered, at room temperature, to dry a little for 1-2 hours.
• 6 now, unless you're going to make the cake immediately, place the orange quarters into a sealed container and store in the refrigerator until needed.
• 7 to make the syrup: the syrup will keep so it can be made well ahead.
• 8 just place the orange juice, sugar and sauternes in a saucepan over a medium heat and stir until the sugar dissolves.
• 9 reduce the heat and simmer for 20 minutes until the liquid is reduced by half.
• 10 from time to time, and especially at the end, scrape off any scum that forms on the top.
• 11 pour into a heat proof jug or jar, cool, cover and refrigerate until needed.
• 12 note: the syrup is supposed to thicken as it cools, but don't expect a thick syrup.
• 13 to make the glace oranges: remove any seeds from the orange slices and arrange them (with the rind still on) in a large, shallow, heatproof container.
• 14 cover oranges with boiling water and allow to stand at room temperature overnight.
• 15 the next day, drain the oranges.
• 16 in a large frying pan, place the sugar, water and vanilla bean and stir over a low heat until the sugar dissolves.
• 17 now, add the orange slices in a single layer, and simmer, uncovered over a low heat for an hour.
• 18 remove oranges and arrange in one layer on a plate and cover with the syrup. cover and keep in the refrigerator until you want to decorate the cake - i did this just prior to serving it.
• 19 if you find, as i did, the syrup went toffee-ish and the oranges stuck to the plate after keeping, just whack it, uncovered, into the microwave for a minute or so to melt the syrup.
• 20 to make the cake: spray a 22cm (9") springform tin with a double layer of silicone (baking) paper.
• 21 preheat oven to 170°c.
• 22 now, put the boiled orange quarters (peel and all) into a food processor and pulse until quite smooth - you won't get it completely smooth, but do your best.
• 23 add the eggs and pulse again, trying to get the smoothest mixture possible.
• 24 add the sugar, the flour (if using), the baking powder and as much of the almond meal as you can without overloading your food processor and pulse until you have a smooth batter.
• 25 if necessary, pour batter into a big mixing bowl and stir in the rest of the almond meal.
• 26 pour the batter into the prepared tin and bake at 170c for 45-50 minutes or until a skewer, inserted in the centre, comes out clean.
• 27 allow to cool a little, then release the springform pan, and invert the cake onto a dinner plate and carefully remove the baking paper from the base and sides.
• 28 invert back onto another plate, allow to cool, then cover and refrigerate until needed.
• 29 to decorate cake: use your own judgement, but this is what i did.
• 30 pour a couple of tablespoons of the sauce over the top of the cake and smooth with the back of a spoon.
• 31 cut some of the glace orange slices into halves and arrange around the outside of the cake.
• 32 leave three or four slices whole, cut halfway through and then 'twist' to sit upright in a circle in the centre of the cake.
• 33 using a pastry brush, use the syrup from the glace oranges to glaze the sides of the cake - microwave the syrup briefly to bring it back to liquid consistency if necessary.
• 34 tuck some pretty flowers (i used daisies) amongst the oranges on top of the cake.
• 35 to serve: serve small slices (it's rich) with the syrup (cold or at room temperature) and a dollop of thick cream.
• 36 swear never to make this cake again!