Flourless Orange Cake with Lemon Buttercream
Kay-Lene TanIngredients:
Flourless Orange Cake
- Oranges 3pcs
- Sugar 375g
- Ground cardamom 3g
- Cinnamon 1 large pinch
- Almond meal 450g
- Baking powder 7.5g
- Eggs 8 pcs
Lemon Buttercream
- Eggs 110g
- Butter 500g
- Sugar 145g
- Water 40g
- Lemon juice 50g
Method:
Flourless Orange Cake
- Fill a pot with cold water, and place orange in. Use a metal tray, or plate, to ensure the oranges are completely submerged. Bring water to boil, and allow to simmer for about 2 hours, or until the oranges are completely soft.
- Once they are done, cut oranges and remove the pith, fiber and any seeds. Put oranges into a blender with sugar, ground cardamom, and cinnamon. Blitz until smooth, then pour into a bowl. Whisk in almond meal, and baking powder.
- In a mixing bowl, whisk the eggs until fluffy. Fold the eggs into the orange mixture gently. Pour into a cake tin lined with baking paper. Bake at 170⁰c for about 45 minutes. Use a skewer and test if it comes out clean.
- Allow the cake to cool for 5 minutes before removing from the tin.
Lemon Buttercream
- Soften butter in the microwave.
- Crack eggs into a mixing bowl with the whisk attachment, and whisk on medium speed.
- Bring sugar and water to 112⁰c, then pour into eggs steadily. Allow to whisk until the bowl is cool to touch.
- Add in soft butter, and whisk until smooth and creamy. Add in lemon juice. Change the attachment to a paddle and allow to beat for 3 minutes.
- Use as required.
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