Step 1/8
- 40 g ground almonds
- 40 g confectioner’s sugar
mix almond and icing together
Step 2/8
- 3 eggs
- ½ tsp vanilla extract
- ½ orange
Add 1 egg and 2 yolks – keep whites for later stage. Stir in vanilla and orange zest. whisk until pale
Step 3/8
- 50 g flour
- 25 g unsalted butter (melted)
Fold flour and melted butter into the mixture
Step 4/8
- 30 g caster sugar
- 2 egg whites
Whisk egg whites until stiff. Gradually add caster sugar. Incorporate gradually into batter without losing any volume.
Step 5/8
- 20 g orange juice from concentrate
Add Orange concentrate to the batter , fold gently with spatula
Step 6/8
- 100 g golden syrup
- 2 oranges
- silicone muffin mould / round mould
Place syrup in the bottom of the mould. slice orange into round slice. Arrange sliced orange in base. Fill with almond sponge mixture.
Step 7/8
Put on a tray, steam bake for 25 min
Step 8/8
- 100 g heavy cream
- 2 strawberries (for garnish)
- mint
- 20 g candied orange peel (for garnish)
Put candied orange peel on top for garnish, whipped cream for decoration , cut strawberries and mint leaf for garnish