Chef Name – Poonam Aggarwal (APCA Alumni)
Ingredients –
- For Orange Puree
Orange Malta (Medium Size) – 02 nos
- For Cake Batter
Caster Sugar – 225Gms
Honey/Invert Sugar – 20Gms
Almond Flour – 300Gms
Eggs (Whole) – 06Nos
Salt – A Pinch
- For Sugar Syrup
Sugar – 100Gms
Water – 100ml
Rosemary Sprig – 01 no
Lemon Juice – 01no
Orange Juice – half
Method –
For the orange puree
- Pierce the whole oranges with a knife
- Blanch the oranges in water 5 to 6 times
- Then simmer the oranges in sugar syrup of 250gms sugar & 250gms water for about 2 hours
- Remove off the heat & let cool
- Grind into a paste
For the sugar syrup
- Bring all the ingredients to a boil
Cake batter
- Whip the eggs & sugar till light & fluffy or till ribbon stage
- Whisk in the honey
- Mix in the orange puree
- Fold in the almond powder & salt
- Pour into the mould & bake at 160°C for 20 ins or till golden brown
- Remove from the oven & soak in the sugar syrup
- Let cool. Garnish with oranges slices
