Orange Cashew Cake is absolutely delish!
Whenever Stan and I would go see his specialist doctor, we would always stop by this coffee shop that served this delicious dessert. The thing about this coffee shop, is it was part of a warehouse where all sorts of antique shops were gathered together. So, aside from having this delicious cake, we could also roam around the shops looking for ‘once loved’ objects.
Here’s my version of that desert.
Orange Cashew Cake
A delicious cake made with real oranges and ground cashew nuts drizzled with orange syrup. Serve with a dollop of whipped cream or a scoop of ice cream.
- 2 oranges, washed (must make 1 1/2 cups pulp or 300 grams)
- 125 grams butter
- 1 cup (200 grams) caster sugar
- 5 whole eggs
- 2 cups (240 grams) ground cashew nuts - unsalted (can use almond meal)
- 1/2 cup (70 grams) all purpose flour - sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- ¼ cup poppy seeds (optional)
- Orange syrup:
- 1 cup (200 grams) white sugar - (1/2 cup - 100grams)
- 1 tablespoon light corn syrup (½ tablespoon)
- 1/2 cup orange juice (around 2 oranges) - (¼ cup)
- zest of 1 orange
- 2 tablespoons orange liqueur such as Cointreau (or 1 tablespoon rum)
Pre-heat oven to 180ºC (350ºF)
Line the base of 22cm diameter round cake tin with non-stick baking paper.
Place the oranges in a saucepan of water, cover and simmer for 20 minutes or until soft.
Remove from the water and chop roughly, removing any seeds.
Process the orange, butter, sugar, eggs, ground cashew, flour, salt and baking powder in a food processor until smooth.
Add poppy seeds and mix with spatula.
Spoon the mixture into the tin and bake for 40 minutes or until cooked when tested with a skewer.
Place sugar, orange juice, and zest in a saucepan over medium heat; bring to a boil then simmer for 5 minutes. Watch the syrup cause it can overflow.
When cool add the Cointreau.
Brush the top of the cake with syrup.
Serve with cream or vanilla ice cream.