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| Flourless Hazelnut and Orange Syrup Cake with Orange Syllabub |
Claudia Rodin's boiled orange cake recipe is famous around the world. I like to use a combination of hazelnuts and almonds with a dash of cardamom Topped with glazed oranges in syrup and served with a bowl of orange syllabub, this turns an already fabulous cake into a stunning dessert
Serves 8-10
Orange flourless hazelnut cake ingredients: 2 large oranges, washed. 3/4 teaspoon ground cardamom. 6 eggs 1 teaspoon vanilla extract
125 grams ground almonds. 125 grams hazelnuts, roasted, skins rubbed off, and finely ground. 1 teaspoon baking powder. 250 grams caster sugar. To serve: glazed oranges. orange syllabub. blue borage or other edible flowers to garnish
Orange flourless hazelnut cake recipe: Grease a 24 cm cake tin and line the base with baking paper. Preheat the oven to 160C. Put the whole oranges in a medium sized saucepan and cover with cold water. Bring to the boil then simmer for 1 and 1/4 hours, turning the oranges occasionally. Remove from the water and cut into quarters Cool and remove any pips. Place the oranges in a food processor with all the remaining ingredients and blend well to make a thick batter. Pour the batter into the cake tin and bake for 1 and 1/4 - 1 and 1/2 hours, covering the top loosely with a piece of foil if browning too fast The cake should be firm to the touch and pulling away from the sides of the tin. A skewer inserted into the centre of the cake should come out clean. Cool completely in the tin before turning out. The well-covered undecorated cake will keep in the fridge for 4-5 days
To serve: Decorate the top of the cake with the glazed oranges and rind and serve the syrup separately along with the orange syllabub. By then, the orange flourless hazelnut cake is ready
Glazed oranges
Glazed oranges ingredients: 1 and 1/2 cups caster sugar. 1 and 1/2 cups water. 3 oranges, two thinly sliced and the zest only from the third orange
Glazed oranges recipe: Put the sugar and water in a medium sized saucepan and bring to the boil, stirring to dissolve the sugar. Add the orange slices and the zest and simmer gently for 25 minutes or until the pith and rind on the oranges is translucent. Turn the orange slices occasionally and shake the saucepan so the syrup is evenly covering the oranges. Cool then transfer to a sealed container. The oranges will keep in their syrup for several weeks in the fridge. By then, the glazed oranges is ready
COOK'S TIPS: Cooking time for the oranges seems to vary between 1-2 hours depending on their variety. I used New Zealand navel oranges and they had a shorter cooking time to become incredibly soft and were just starting to split
