Ingredients
CAKE
2 x large whole oranges (approx. 600grams)
1 ½ tsp baking powder
1 ¼ cup castor sugar
2 ¾ cup almond meal
6 eggs large at room temp
3 tbsp Edna tea (to boil with oranges)
ICING
1 cup icing sugar
1 tbsp cream
1 tbsp butter
1 pot of brewed “Edna” Orange, Elderflower & Cinnamon Myrtle Tea cooled
A HUGE Thank You to Stirling Cottage for creating and sharing this recipe with us!
Visit Stirling Cottage on your next trip to Harvey W.A!
https://www.facebook.com/StirlingCottageKitchen/
Method
Step 1:
Place oranges into a pot and cover with water. Add 1 tbsp of Edna Tea. Bring to the boil, boil for 10 mins. Then drain. Repeat this x 2
Allow oranges to cool enough to touch – then roughly chop them, removing seeds, allow to cool fully
Step 2:
Preheat oven to 160 degrees, grease friond tray (alternatively this can be cooked as a large cake, just grease & line a 9inch pan)
Step 3:
Put orange pieces into a food processor, blitz and scrape the sides until pureed
Step 4:
Add baking powder, sugar, almond meal and eggs. Blitz until combined. Add a splash of the brewed Edna tea, blitz and pour into chosen cake tray
Step 5:
Bake for 60min, top should be golden and skewer should come out clean when checked.
Cool in tin.
*When removing cake be careful as the top is sticky. If you do not have a removable base, cover with baking paper before turning out