Ingredients
150g unsalted butter, softened
1 cup caster sugar, plus extra 1/2 cup
3 free-range eggs
2 cups almond meal
3/4 cup gluten-free plain flour
1 1/2 tsp gluten-free baking powder
2 tsp finely grated orange rind
1/4 cup orange juice
Small edible flowers, to serve
CANDIED ORANGES
1 medium orange
1 1/2 Tbsp honey
ICING
1 cup pure icing sugar, sifted
1 1/2 Tbsp orange juice (approx.)
Method
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Preheat oven to 140°C fan-forced (160°C conventional). Grease and line a 20cm round cake pan with baking paper.
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Combine butter and sugar in a medium bowl and beat with paddle attachment of an electric mixer for 3-4 minutes, until light and fluffy. Beat in eggs, 1 at a time, until well combined. Transfer mixture to a large bowl. Stir in almond meal, and combined sifted flour and baking powder. Stir in rind. Spread mixture into prepared pan and smooth the top. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
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Meanwhile, just before cake has finished cooking, combine extra sugar and juice in a small saucepan and cook on low heat, stirring, until sugar is dissolved. Remove from heat.
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Using a bamboo skewer, prick the surface of the cake all over. Gently pour the hot syrup over the hot cake. Allow cake to cool completely in pan.
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For candied oranges, increase oven to 160°C fan-forced (180°C conventional). Line a large oven tray with baking paper. Cut orange into 3mm slices, arrange in a single layer on tray and brush with honey. Bake for 30-35 minutes, or until just starting to caramelise. While still warm, twist oranges slightly to form curves, then allow to cool.
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For glaze, combine sifted icing sugar and juice in a small bowl until smooth. Transfer cake to a serving platter and drizzle over glaze. Allow to set, then top with candied oranges and edible flowers.
