- 200g blanched almonds
- 180g butter, softened
- 2 tsp finely grated orange rind
- 1 cup (220g) caster sugar
- 4 x 70g eggs
- ½ cup (40g) desiccated coconut
- ¾ cup (130g) rice flour
- 1 tsp baking powder
- Orange syrup
- 125ml fresh orange juice
- 2/3 cup (150g) caster sugar
- 200ml (3/4 cup) water
- 2 oranges, cut onto wedges (optional)
- Preheat the oven 160C (140C fan forced). Butter a large fluted ring pan or kuglehoph tin.
- Attach slicer/shredder attachment with fine shredding drum to the stand mixer. Turn mixer to Speed 8. Add almonds, pushing down gently with pusher and finely grate.
- Attach the flat beater to the stand mixer. Cream the butter, orange rind and sugar on speed 6 for 3-4 minutes or until light and fluffy, wiping the sides of the bowl down regularly with a spatula. Add the eggs one at a time and beat well.
- Add the combined almond meal, desiccated coconut, rice flour and baking powder. Turn the mixer to speed 2 and mix 30 seconds or until combined. Pour into the prepared pan. Bake 1 hour 10 minutes or until firm to touch. Stand 5 minutes. Place cake on a rack with a tray underneath. Gently make 6-7 small holes over the cake and pour over the hot syrup.
- Place all the ingredients except the oranges into a saucepan, bring to the boil stirring. Add the oranges and simmer 3 minutes. Pour syrup over the inverted cake and decorate with oranges. Allow to cool completely before serving.
- Ring tins & kuglehoph moulds are available from specialty cookware stores. A 22 cm spring form pan may also be used.