Ingredients
- Candied Orange / Citrus syrup
- 3/4 cups caster sugar
- 1/3 cup orange juice (juice from 1-2 oranges)
- 2-3 medium oranges thinly sliced (leave the peel on)
- 2-3 smashed Green Cardamom Pods
- For the cake
- 1 cup Olive Oil
- 1 1/2 cups caster sugar
- 4 eggs large
- 1 cup Almond Flour
- 1 cup plain flour all purpose flour
- 1 1/2 tsp baking powder
- 3 tsp Amma’s Chai Masala Add to Cart
- zest of two oranges
- 3/4 cup orange juice approximately 3 oranges
- 1/2 cup sour cream
Instructions
- Pre-heat oven to 350°F. Grease a 8″ cake tin with butter and line with parchment paper
- For the Candied Oranges and Citrus syrup
- Place the sugar and juice into a large saucepan and cook over low-medium heat. Bring to a slow simmer, stirring occasionally, until the sugar has dissolved (1-2 minutes).
- Place the orange slices into the hot syrup and simmer gently for 10 minutes. You will start to notice the Orange slices turning slightly translucent.
- Remove the pan from the heat and carefully remove the orange slices and arrange them evenly along the bottom of the lined cake tin, on top of the baking paper. Leave the syrup in the saucepan (off the heat) and set it aside until the cake is ready.
- For the cake
- Place the olive oil, sugar and orange zest into a large mixing bowl and beat with a wooden spoon until pale and creamy.
- Add the eggs, one at a time, beating between each addition until completely combined and fluffy.
- Combine the Almond Flour, All Purpose flour, Amma’s Chai Masala and baking powder into a bowl and stir to combine.
- Fold in half of this mixture to the Olive Oil mixture, until just combined.
- Add the juice and sour cream and stir until combined. Fold in the remaining Almond Flour mixture until just combined.
- Pour the cake mixture into the cake tin, over the top of the sliced oranges.
- Cover the cake tin firmly with foil and slow bake for around 1.5 hours, or until the cake is completely cooked through. You can test by inserting a wooden skewer into the center of the cake. If it comes out clean, with a few crumbs, the cake is ready.
- Remove the cake from the oven and carefully run a knife along the edge of the cake to gently ease the sides from the tin. Carefully turn the cake upside down onto a wire rack. Using a wooden skewer, poke holes into the top of the cake, about halfway deep. Using a tray directly beneath the cake/wire rack to catch any stray drips, slowly pour the orange syrup over the top of the cake and allow it to soak in.
- Once the cake is completely cooled, it’s ready to serve!
