INGREDIENTS
- 2 oranges
- 3 whole eggs
- 1 cup caster sugar
- 1 tsp vanilla bean paste
- 3 cups almond meal
- 1 tsp baking powder
- 1 tbsp cornflour
- 1 tsp ground cinnamon
SYRUP
- ¾ cup rice malt syrup
- ½ cup water
- 3 tsp vanilla essence
DIRECTIONS
- Preheat the air frying oven to 170°C by turning the timer dial to 5 minutes
- In a large pot, boil the oranges for 15 minutes, then pour the water out and repeat, boiling the oranges twice removes the bitterness. Once cold, chop them roughly and remove any seeds or pith. Puree the oranges in a food processor.
- Using the leaf beater attachment on the PowerMix Planetary Bench Mixer, cream the sugar, vanilla and eggs on speed setting 6 until thickened and lightened in colour, approximately 4 minutes. Add orange puree and mix well.
- Fold through the sifted almond meal, corn flour and cinnamon.
- Spoon mixture into each pre-greased 12cm mini spring form baking tins.
- Once the ‘HEATING’ light goes off on the air frying oven, turn the timer dial to 20-25 minutes. Place the cake into the Air Chef basket and allow to bake or until it is golden and cooked through (testing with a skewer, if it comes out clean, the damper ready.
- For the syrup, add the syrup ingredients into a pot and bring to boil.
- Once the cake is baked, remove from the air frying oven and pierce the cake all over with a skewer. Pour the syrup over the top of the cake, leaving it to soak in for about 20 minutes in the tin.
- Serve with a dollop of cream.
Tip: Use good quality unwaxed oranges.