INGREDIENTS
4 eggs
250 ml (210 g) castor sugar
5 ml vanilla extract
250 ml (140 g) self-raising flour
150 g Clover Springbok Unsalted Butter, melted
250 ml (110 g) ground almonds
Topping:
250 ml (210 g) castor sugar
125 ml water
1 vanilla bean, split
2 oranges, thinly sliced
To serve:
250 ml Clover Fresh Cream
25 ml castor sugar
5 ml caramel essence
Method
Preheat the oven to 160°C.
For topping, heat the sugar, water and vanilla in a heavy-based saucepan over moderate heat until the sugar is dissolved.
Add the orange slices and simmer for 10 – 15 minutes or until orange is soft.
Remove from heat and set aside.
Beat the eggs, sugar and vanilla extract until light and fluffy.
Sift the flour over the egg mixture and lightly fold into eggs.
Add the butter and ground almonds and lightly fold through.
Arrange the oranges on the base of a lined and greased 20 cm cake tin.
Carefully pour the batter over the orange layer and spread evenly.
Bake for 40 – 45 minutes or until a skewer comes out clean when inserted.
Turn out onto wax paper and pour the remaining syrup over the hot cake.
Allow to cool to room temperature before serving.
Whip cream, castor sugar and caramel essence until soft peaks form.
Serve with cake.
CLOVER INGREDIENTS USED IN THIS RECIPE