Page 204 - COMING UNSTUCK by Sara tuck

whole orange cake
with orange cinnamon cream
Serves 10-12
3 oranges (spray-free
or organic)
¼ cup Dutch cocoa powder
350g (12 oz) ground almonds
(almond meal)
2 cups caster sugar
9 eggs
Orange cinnamon cream:
250ml (8½ oz) heavy cream
¼ cup icing (powdered) sugar
1 tsp ground cinnamon
finely grated zest of ½ orange plate. Dust with remaining cocoa powder if desired and serve
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This was one of Henry’s
favourite cakes growing up
– he had such sophisticated
taste for such a small person.
It is both elegant and rustic;
a perfect party cake.
Put the oranges in a large pot, cover with water, bring to a boil
then reduce to a simmer and cook for 1 hour. Drain and leave
in pot to cool. Preheat oven to 170˚C (340˚F) and line the base
and sides of a 25cm (10 in) loose-bottomed cake tin. Once the
oranges have cooled a little, cut into wedges and blitz in a food
processor until well blended (skins, seeds and all). Add 3 tbsp
cocoa powder and all the remaining ingredients and whizz until
combined. Pour into the prepared cake tin and bake for around
60-65 minutes or until the middle is set and cooked through.
To make orange cinnamon cream, whip all ingredients together
to soft peaks.
Leave cake to cool in tin, then carefully remove to a serving
with orange cinnamon cream.