- 2 oranges, about 280 g roughly chopped (with skin)
- 5 large eggs
- 200g caster sugar
- 225g ground almonds
- 5g baking powder
Put the chopped oranges in a small saucepan, discarding any pips. Add 300ml water cover and cook gently until soft, strain any excess water and allow to cool.
Puree the oranges in a food processor. Put the eggs in a mixer and whisk until they are well mixed. Add in the caster sugar, ground almonds and baking powder.
Fold in the orange puree.
Place mix into non-stick rectangular tray and bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes. Leave the cake to cool in the tin, then turn it out and portion it.
- 1 vanilla pod, split in half lengthways, seeds removed
- 500ml cream
- 1 tsp vanilla extract
- 3 lemongrass stalks, white parts only, thinly sliced
- 250g caster sugar
- 150 ml water
- 8 egg yolks
In a small saucepan, put vanilla seeds into the cream along with vanilla extract and lemongrass. Bring to a simmer over a medium heat, then remove from the heat, transfer to a bowl and when cool, cover with plastic wrap and refrigerate overnight. The next day, combine the sugar and water in a small saucepan over a low heat. Stir until sugar has dissolved bring to boil and up to around 105c
Whisk egg yolks on medium speed in a mixer. Pour hot syrup slowly down the inside of the bowl, whisking all the time. Continue to whisk until cool.
Strain solids out of the cream mixture and discard. Whisk the cream to soft peaks. Once the egg yolk mix is cool, fold in cream. Pour into cylinder moulds and freeze overnight.
Orange Gel Sauce
- 250g fresh orange juice divided in 2 batches of 125g
- 15g sugar
- 20ml lemon juice
- 3g agar powder
Juice fresh oranges until you have 250g of total juice. Pour 125g of the juice into a pot and reserve the remaining 125g for later. To the pot add in 7 grams of sugar and 3 grams of agar. Bring to a boil gradually over medium- low heat for 4 minutes and remove from the heat.
Add the lemon juice and remaining orange juice into the cooked orange juice mixture whisking to incorporate. Pour into a flat tray with a high lip and cool in the fridge for 30 minutes. The mixture will set into a jelly. Transfer the mix to a blender and puree until smooth. The gel is ready to use to decorate the top of the cake.