Deliciously moist and luscious, perfect served with double cream. Makes 10
200g blanched almonds
180g butter, softened
2 tsp finely grated orange rind
1 cup (220g) caster sugar
4 x 70g eggs
½ cup (40g) desiccated coconut
¾ cup (130g) rice flour
1 tsp baking powder
125ml fresh orange juice
2/3 cup (150g) caster sugar
200ml (3/4 cup) water
2 oranges, cut onto wedges (optional)
Preheat the oven 160C (140C fan forced). Butter a large fluted ring pan or kuglehoph tin.
Attach slicer/shredder attachment with fine shredding drum to the stand mixer. Turn mixer to Speed 8. Add almonds, pushing down gently with pusher and finely grate.
Attach the flat beater to the stand mixer. Cream the butter, orange rind and sugar on speed 6 for 3-4 minutes or until light and fluffy, wiping the sides of the bowl down regularly with a spatula. Add the eggs one at a time and beat well.
Add the combined almond meal, desiccated coconut, rice flour and baking powder. Turn the mixer to speed 2 and mix 30 seconds or until combined. Pour into the prepared pan. Bake 1 hour 10 minutes or until firm to touch. Stand 5 minutes. Place cake on a rack with a tray underneath. Gently make 6-7 small holes over the cake and pour over the hot syrup.
Place all the ingredients except the oranges into a saucepan, bring to the boil stirring. Add the oranges and simmer 3 minutes. Pour syrup over the inverted cake and decorate with oranges. Allow to cool completely before serving.
- Ring tins & kuglehoph moulds are available from specialty cookware stores. A 22 cm spring form pan may also be used.