Donna Hay, The Times 19 February 2012
1. Preheat the oven to 160C/Gas 3 (320 F). To make the topping, place the sugar, water and vanilla in a 2.5 litre-capacity 20cm nonstick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange and simmer for 10-15 minutes or until the orange is soft. Remove from the heat and set aside.
2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until the mixture is thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and ground almonds. Pour the mixture over the orange and bake for 40-45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 541 | ||
Calories from Fat: 210 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 42.8mg | 13 % | |
Sodium 410.9mg | 14 % | |
Potassium 287.2mg | 8 % | |
Total Carbohydrate 79g | 23 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 75.9g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 541
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