Images by Renata and Yasmin
- 2 small (400g) oranges
- 125g butter, melted
- 1 cup milk
- 3 eggs, lightly beaten
- 1 1/2 cups SR flour, sifted
- 1 cup caster sugar
- 1/2 cup almond meal (ground almonds)
- Orange zest to decorate
- 1 1/2 cups pure icing sugar, sifted
- 10g butter
- 2 tblsp orange juice
Preheat oven to 160'C fan-forced. Grease a 24cm (base) fluted ring pan (as seen below).
Place oranges in a saucepan. Cover with cold water. Bring to boil. Drain. Cover with cold water. Return to the boil. Drain. Set aside until cool enough to handle.
Roughly chop oranges in quarters. Remove and discard seeds. Process until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.
Bake for 50 - 60 minutes or until a skewer inserted in cake comes clean. Stand cake in pan for 10 minutes. Use a knife to lightly cut around the edge and middle to separate cake from edges of the tin. Turn onto wire rack and cool.
To make icing: Place sugar, butter and orange juice in a heatproof bowl over pan of simmering water (bain marie). Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set.