Toasted amaretto loaf with crema and galliano vanilla oranges

1.Preheat oven to 180°C. Lightly grease a 20cm round cake tin with butter then dust with flour and shake out excess.

2.Sieve flour into a large bowl, add salt and baking powder. In another bowl, whisk amaretto with milk. In a third bowl place butter, almond meal and honey and beat until well combined; add sugar and eggs in three stages, adding fourth egg at the end, beating well at each stage.

3.Fold flour into egg mixture and gradually mix in milk mixture. Beat until a smooth batter forms and transfer to cake tin. Bake in oven for 20 minutes, turn heat down to 160°C and bake for 30 minutes more. If a skewer comes out clean, the cake is ready; or bake for another 5-10 minutes and test again. When done, remove from oven and thoroughly brush with galliano amaretto. Cool in tin for 10 minutes.

4.To make the galliano vanilla oranges: Bring orange juice, sugar and butter to the boil. Cook until reduced by three-quarters then add orange segments and Galliano Vanilla. Take off heat, leave to cool for 5 minutes then fold in sliced mint.

5.For the crema, mix the whipped cream with icing sugar and cinnamon and chill until ready to serve.

6.Once cake has cooled for 10 minutes, remove from tin and leave on a wire rack until ready to serve.

7.To serve, cut cake into quarters then cut slices 2cm thick from one side. Cover any leftover loaf in plastic wrap – it will keep in the pantry for 5-6 days.

8.Place a slice of loaf in preheated oven for 4 minutes or until nicely toasted. Serve with Galliano Vanilla oranges and a big dollop of crema. Garnish with toasted almond slivers and a dusting of icing sugar.