This Thermomix recipe from the (Australian)Everyday cookbook, EDC, is so easy and suitable for those family members and friends who want to avoid gluten. I used standard baking powder, which can have traces of gluten so if you want to avoid it all, scource the speciality brand. While this is being billed as a cake it actually makes a pretty wonderful desert.
I bought this lovely mini bunt pan ( has six bundt holes) in Williams Sonoma. This mixture will also bake in a 20cm cake tin. I hope you find time to try it out :), the added advantage is the wonderful smell in the kitchen!
whole orange mini bundts
- 250g blanched almonds
- 500g whole orange(s)
- 250g golden caster sugar
- 3 eggs
- 1 tsp baking powder
- For the syrup, 70g orange juice or orange juice and Cointreau (the adult version) 80g sugar, 80g marmalade
- Preheat oven to 180°C/370°F (you can wait a while before doing this since the oranges are going to cook for 40 minutes)
- Prepare tin(s)
- Put 1 litre of water in TM bowl and place whole orange(s) into TM basket
- Cook 45 minutes varoma, sp2
- Weigh the almonds into TM bowl and grind into meal, 10 seconds, sp9. Tip out and Set aside while you cook oranges.
- Carefully remove basket ( that's what the clever hook on the TM spatula is for 🙂 ) and tip out water
- When oranges cool enough to handle slice off the top and bottom. Remove any pips and cut into sections.
- Put all ingredients into bowl and mix well 20-25 seconds, depending on size of orange pieces, sp7
- Pour batter into tin(s) and bake for 20-25 minutes for individual cakes, 40-45 minutes for 20cm cake. I baked in lower baking Aga
- Make the syrup while cakes in oven
- Dissolve the sugar in the marmalade and orange juice in the TM bowl, 6 minutes, sp 2, 100° If using the Cointreau add add end- otherwise the alcohol will evaporate.
- Pour the syrup over still warm cakes
- Enjoy with crème fraîche
Thanks for visiting!