Name: Orange cake with cinnamon cream
Cook time: 55 min
Total time: 55 min
Yield: 8
Ingredients: 1 cup water; 1 1/3 cup caster sugar; 1 medium orange, cut into 5mm slices; 125 gram butter, at room temperature; 2 teaspoon vanilla essence; 2 teaspoon finely grated orange zest; 2 eggs; 1 cup self-raising flour; 1/2 cup almond meal (ground almonds); 1/3 cup milk; 200 millilitre tub double cream; 1 teaspoon ground cinnamon

Ingredients

1 cup water

1 1/3 cup caster sugar

1 medium orange, cut into 5mm slices

125 gram butter, at room temperature

2 teaspoon vanilla essence

2 teaspoon finely grated orange zest

2 eggs

1 cup self-raising flour

1/2 cup almond meal (ground almonds)

1/3 cup milk

200 millilitre tub double cream

1 teaspoon ground cinnamon

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease and line base of a 20cm (base diameter) round cake pan with baking paper.

2.Combine water and 2/3 cup sugar in a medium saucepan over moderate heat; cook, stirring, 2 minutes, or until sugar dissolves.

3.Add orange to syrup; cook, turning once, 5 minutes, or until peel is tender. Using tongs, transfer slices to base of prepared pan.

4.Bring syrup to the boil over high heat; boil 5 minutes, or until syrup thickens. Cool slightly. Drizzle 1/3 cup syrup over orange slices. Reserve remaining syrup.

5.Using an electric mixer, beat butter, essence, zest and remaining sugar in a medium bowl until light and creamy. Add eggs, one at a time, beating well after each addition.

6.Stir in flour, almond meal and milk. Spoon cake mixture over orange in pan; smooth surface.

7.Bake 45 minutes, or until a skewer inserted in the centre comes out clean. Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.

8.Combine cream and cinnamon in a small bowl. Serve orange cake with cream and reserved syrup.

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Ingredients

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