Caster Sugar
The fine crystal of Chelsea...
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Cakes
Flourless Orange Cake
40 mins
1 hours
Hard
10
This cake has always been a labour of love. A Made for Memories recipe from Katherine W., Brooklyn VIC #bakingnation
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- Ingredients
- Method
Ingredients
Cake
- 1 tbsp butter, melted
- 2 oranges
- 4 eggs
- 1 cup Chelsea Caster Sugar
- 300g almond meal
- 1 tsp Edmonds Baking Powder
- Slivered toasted almonds, to serve
Orange syrup
- Zest and juice of one orange
- ⅓ cup Chelsea Caster Sugar
Chelsea Products in Recipe
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Method
Preheat oven to 160°C (140°C fan-forced). Brush a 22cm round spring form cake tin with the melted Tararua Butter
Line the base of the tin with baking paper.
Place the 2 oranges in a saucepan and cover with water. Bring to boil and cook for 15 minutes. Drain. Return the oranges to the pan and, again, cover with cold water and bring to boil and cook for a further 15 minutes. Drain and rinse under cold water. Coarsely chop the whole oranges and remove and discard any seeds. Then place the chopped oranges into a food processor and process until smooth, including orange peel.
Using an electric mixer, beat the eggs and Chelsea Caster Sugar until thick and pale. Fold in the processed oranges, then add the almond meal and Edmonds Baking Powder by gently folding into the mixture. Pour into prepared baking tin.
Bake for 1 hour or until a skewer inserted into the centre comes out cleanly. Set aside for 15 minutes to partially cool in the tin.
To make the orange syrup, place the zest, juice and Chelsea Caster Sugar in a small saucepan. Bring to a simmer over low heat and cook for 2-3 minutes or until sugar dissolves and syrup has thickened.
Turn the partially cooled cake out onto a serving plate. Using a skewer, gently poke holes in the top of the cake. Spoon the syrup over the cake so that the syrup soaks into the holes. Serve with a scatter of the toasted almonds.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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