ORANGE SYRUP CAKE (FLOUR LESS)

INGREDIENTS

2 oranges 
5 eggs 
250g caster sugar 
250g almond meal 
1½ tsp baking powder 
2 tsp Orange blossom water 

Candied Orange Syrup Slices 1½ cup water 
½ cup caster sugar 
1 large orange

DIRECTIONS

1. Preheat the oven at 160°C. Pierce the oranges with the U-Series Paring Knife. Place in the Mix ‘N Wave Jug 1.5 Litre, cover with water, cover and microwave at 800 watts for 8-10 minutes until soft and cooked through. Drain off water and set aside to cool. 

2. Cut cooled oranges into pieces, remove and discard the seeds. Place the orange pieces in the Extra Chef™ and process until pureed. 

3. Using the TupperChef Spatula Medium to scoop the puree into theThatsa® Bowl Junior. Add the remaining ingredients and mix with the Spatula until well combined. 

4. Place the TupperChef Kugelhopf on a baking tray. Pour in the cake batter and bake in the oven for 55-65 minutes, until golden, springy to the touch. 

5. Place on a cooling rack and allow to cool completely before turning out.

6. While the cake is baking, make the candied orange slices. 

7. Prepare the MandoChef® with the Straight blade. On setting 3, carefully slice the orange into thin slices. 

8. Place the water and sugar in the Compact Cookware 1.5 Litre Saucepan. Bring to the boil, stirring with the Spatula. Reduce to a simmer and carefully add the orange slices. Simmer for 25 minutes, or until the orange slices are translucent and have candied, and the liquid has reduced to a syrup. Remove Saucepan from the heat and allow to cool completely. 

9. Decorate the cake by placing the candied orange slices around the top of the cake, and finish by using the Kitchen Preparation Ladle to drizzle the syrup over the cake.