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This lovely two-layer cake has a delectable American-style meringue frosting. It can be made ahead (including the icing) and stored for one to two days in the fridge.
Serves 12-14
Ingredients:
2 medium seedless (Navel) oranges
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5 eggs
400g sugar
200g flour
1 teaspoon baking powder
70g packet ground almonds
120g desiccated coconut
Frosting:
400g sugar
150ml water
2 egg whites
2 cups coconut chips, lightly toasted
Method:
Cover whole oranges with water and boil for 1 hour or until soft. Drain and cool then purée in a food processor.
Heat oven to 175°C. Grease and line two 18cm-round tins.
Beat eggs and sugar until thick and creamy, about 5 minutes. Fold in orange purée. Sift over combined flour and baking powder and stir in with almonds and coconut.
Pour into tins and bake for 40 minutes or until a skewer inserted in the centre comes out clean. Cool 10 minutes before turning out onto racks to cool completely.
Frosting: Heat sugar in the water until dissolved then simmer without stirring to soft ball stage (118-120°C on a candy thermometer, or test a drop in a glass of cold water; it should form a small, flexible ball that flattens like a pancake when picked up), about 10 minutes.
Meanwhile, beat whites until stiff.
Continue to beat while adding the hot sugar syrup in a thin, steady stream until the mix is thick, glossy and cooled.
Sandwich cakes with some of the frosting then use the remainder to cover cakes entirely. Sprinkle with toasted coconut chips. Stand 2-3 hours or chill overnight to set.
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