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
1 medium orange
1 1/2 Tbsp honey
1 cup pure icing sugar, sifted
1 1/2 Tbsp orange juice (approx.)
Preheat oven to 140°C fan-forced (160°C conventional). Grease and line a 20cm round cake pan with baking paper.
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.
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.
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.
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.
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.