Jean Paul Knight's Orange Cake

I love this cake, it melts in your mouth! The ground almonds give it a silky, rich texture. Thanks to chef Amy Wong-kam who recently re-introduced me to it.


3 oranges
9 eggs
350g Caster sugar
350g ground almonds
¼ cup plain flower (can be gluten free)

for syrup topping:
1 ½ Caster sugar
reduced cooking liquor from oranges

Serves 4





Place oranges in a saucepan and cover with water – they will bob about a bit
Bring to the boil then reduce heat and simmer oranges in water for an hour
Remove from the heat and take oranges out of cooking liquor – set liquor aside for a little later on

Pre-heat oven to 160 degrees C

Beat the eggs and 175g caster sugar in a large bowl - using a hand mixer.  Keep beating until the mixture has an almost frothy texture (a sabayon). You can test for this by dragging the beaters across the surface, this will leave small tracks across it that should stay visible for 3 seconds before they relax back into the mixture.

Mix together the ground almonds, remaining 175 g caster sugar and the plain flour. Fold this into the sabayon.

Put the cooled oranges into a food processor and puree them.
Fold this puree into the mixture.

Line a 20cm cake tin with baking paper (I use one of those spring-form ones  with an un-clippable side but you could use one with a bottom that pushes up.)
Pour in mixture and bake in oven for about 45 mins

The cake is ready when a knife blade pushed down into the center comes out totally clean.

Remove cake from oven and leave to one side to cool in its tin.

Meanwhile make a sugar syrup by combining 1 ½ cups of the cooking liquor with 1 ½ cups of sugar and stirring over heat until it thickens to a syrupy consistency.
(If you want to test this, allow some to cool on the back of a spoon before you try it.)

Pour syrup over cake in its tin whilst it is still warm.

Serve with fresh yoghurt.