Fonterra Food Services
Cakes, Muffins and Biscuits
Orange and Almond Cake
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Serves : 10
Preparation Time : 30 minutes
Cooking Time : 55 minutes
Orange and Almond Cake
100g Western Star Butter
70g cream cheese
15g Allowrie Lard
275g caster sugar
1 tspn vanilla essence
4 eggs
1 orange
100g almond meal
200g peach and mango flavoured yoghurt
100g brown rice flour
1 tspn bicarbonate soda
200g wholemeal flour
Orange syrup:
1 large orange
75g caster sugar
60ml water
2 tbsp gin
Western Star Salted Butter
Preheat oven to 160°C. Prepare a 23cm fluted rung cake tin by spraying with cooking spray. Cream Western Star Butter, cream cheese, Allowrie Lard, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
Finely grate rind from orange. Remove pith and cut orange into 0.5cm cubes. Stir in orange rind and flesh. Add almond meal and mix well, then stir in yoghurt.
Stir in rice flour, wholemeal flour and bicarbonate soda and mix well. Spread into prepared tin.
Bake for 15 minutes, then reduce heat to 150°C and bake for approximately a further 40 minutes or until cooked when tested.
Allow to stand for 10 minutes before serving.
To make orange syrup:
Remove rind from orange and squeeze out juice. You will need 1/3 cup orange juice. Pour this into a small saucepan.
Add rind, sugar, gin and water. Stir over a low heat until sugar dissolves. Simmer uncovered without stirring for 5 minutes. Carefully spoon over warm cake.

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