Ingredients
Cake top
1 orange, sliced
¼ cup triple sec
½ cup caster sugar
Juice of one orange
Cake batter – all done in the blender!
1 large orange or 2 smaller (can use mandarines, blood oranges, clementines, tangelos)
125g butter, diced and softened
1 ½ cups caster sugar
2 eggs
1 ½ cups flour
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Heat oven to 180 degrees.
Put the fruit for the Cake Batter into a saucepan, cover with water and bring to boil. Cover with lid, turn down the heat and simmer for 30-40 minutes.
Meanwhile, prepare a 23cm cake tin by lining first with foil and then with baking paper.
In medium saucepan combine triple sec, caster sugar and juice over medium heat. Allow to heat up to a simmer and then add sliced orange (in this case a blood orange). Simmer for 10 minutes or so until the orange rind has softened and the syrup has thickened.
Arrange orange slices in cake tin remembering that the down side will be the visible side once the cake is baked. Pour 3-4 tablespoon of syrup over the arranged pieces.
Cut up boiled fruit for the Cake Batter into quarters and blend until smooth, skins, pips and all.
Add butter and sugar and blend again.
Add eggs and process until mixed thoroughly.
Add the flour and blend again. You may need to give the blender a bit of a shake, or stop to stir up the mixture a bit if your blender isn't quite up to the job. Finishing off by hand mixing is fine.
Once combined, pour over orange slices in prepared tin and bake for approximately one hour (start checking it at 45 minutes).
After removing from the oven, allow to cool before turning out onto a serving platter.
Serve with double cream and a glass of Deakin Estate Moscato.
NB: Cake batter recipe can be used to bake a plain orange cake or cupcakes (makes about 20).
Recipe by Possum15
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