Blood orange and macadamia cake with honey curd

Blood orange and macadamia cake with honey curd

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

This cake is simple and fast to make, and to top it off it is gluten and dairy free. This cake is moist and delicious. The honey curd is rich, so if you are health conscious, leave it out and serve the cake with a little orange compote or syrup.

Ingredients

Quantity Ingredient
3 blood oranges
3 free-range eggs
200g caster sugar
200g toasted macadamia nuts, roughly chopped
300g ground almonds
1 tsp baking powder
1 blood orange, zested
pouring cream, to serve (optional)

Honey curd

Quantity Ingredient
100g honey
4 free-range eggs
115g unsalted butter, cubed

Method

  1. To make the honey curd, put the honey and eggs in a small saucepan over low heat. Gently heat the eggs, whisking constantly until the mixture has thickened, about 15 minutes. Remove from the heat and add the butter, a cube at a time, whisking to combine after each addition. Place in a container or jug and refrigerate until cool.
  2. Preheat the oven to 170°C. Grease and flour eight 150 ml capacity ramekins.
  3. Place the whole oranges in a saucepan and pour in enough water to cover. Weight them down with a plate to ensure they remain submerged. Place the pan over high heat and bring to the boil for about 10 minutes. Drain the water, pour in enough fresh water to cover and bring back to the boil for a further 10 minutes. Repeat this step two or three more times to ensure most of the bitterness is cooked out of the oranges. Remove from the heat, allow to cool slightly, then transfer to a food processor and process until smooth.
  4. Using an electric mixer fitted with a paddle attachment, beat the eggs and the sugar until thick and pale.
  5. Combine the macadamia nuts, ground almonds and baking powder in a large bowl and add the egg mixture, stirring to combine. Add the puréed oranges and the orange zest and use a rubber spatula to fold all of the ingredients together until well combined. Pour into the prepared ramekins and bake for 15–20 minutes, or until a skewer inserted comes out clean. Remove from the oven and turn out onto a wire rack to cool.
  6. Serve with the honey curd and some cream, if desired.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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