Prep 30 mins
Cook 45 mins
From one of my son's cookbooks. After reading the recipe, I realised it's just a big macaroon (my new favourite thing) with a yummy orange syrup poured over. What could be nicer?! I'm making this for visitors next week.
- butter, melted for brushing
- 200 g almond meal
- 100 g icing sugar
- 3 egg whites, from large eggs
- 59.14 ml sugar
- 4.92 ml vanilla extract
- 50 g pine nuts, toasted
- 118.29 ml fresh orange juice, strained
- 29.58-44.37 ml orange-flavored liqueur
- 59.14 ml water
- 125 g caster sugar
- cream, thick, to serve
- Preheat the oven to 160c. Brush a 20cmx20cm square cake tine with butter, line sides with baking paper.
- Combine the almond meal and icing sugar in a bowl. In a seperate clean bowl, beat the eggwhites until soft peaks form. Add the sugar beating well, until thick and glossy then beat in the vanilla extract. Using a metal spoon fold in the eggwhite, in two batches, into the almond mixture.
- Spoon the mixture into the prepared tin and sprinkle with the pine nuts. Bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean but a little tacky.
- Remove from the oven, then set the tin aside on a wire rack for 15 minutes. Turn out the cake and leave to cool slightly, then invert so the pine nuts are on the top.
- Meanwhile to make the orange syrup, stir in the orange juice, liqueur water and sugar in a saucepan over medium heat unti the sugar diissolves. Simmer gently until the syrup reduces by a quarter. Drizzle half the syrup over the lukewarm cake and serve the cake with the remaining syrup and cream.