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1 massive lemon
1 massive orange
2 oranges, minimize into skinny rounds
½ cup macadamia nut oil
4 free-range eggs
175g uncooked sugar
175g floor almonds
2 tsp baking powder
2 tsp liquid honey
Lemon yoghurt glaze
1 cup Greek yoghurt
½ cup icing sugar
1 tsp lemon juice
Candied macadamias
¼ cup macadamia nuts
1 Tbsp liquid honey
1 Tbsp uncooked sugar
Method
- Preheat the oven to 170C. Grease a 20cm cake tin and line with baking paper.
- Place washed complete orange and lemon in a saucepan and canopy with water. Boil for half-hour, then take away and permit to chill.
- Blend boiled orange and lemon (pores and skin and all) in a meals processor till mushy. Add the oil, uncooked sugar, eggs, floor almonds and baking powder and mix till clean.
- Drizzle the honey into the cake tin, then line with the orange slices. Spoon the batter into the ready tin and bake for 40 minutes.
- Candied Macadamia nuts: in a small bowl, mix the macadamias, honey and sugar. Toss properly to cowl every macadamia with the honey and sugar.
- Tip the macadamias on to a lined baking tray in a single layer (separate them out) and place within the oven with the cake to bake for 8-10 minutes till caramelised and golden brown. Don’t overlook to set a separate time for the nuts. Cool and put aside.
- Lemon yoghurt glaze: in a bowl, combine yoghurt, icing sugar and grated lemon zest. Cover and relaxation within the fridge for no less than half-hour.
- Decorate the cake with yoghurt glaze and candied macadamias.
Afterword
Macadamia oil makes this cake superbly mild however you should use a impartial cooking oil as a substitute.
– fresh.co.nz
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https://www.nzherald.co.nz/lifestyle/orange-and-lemon-cake-recipe/N66NOTYYUND7LJSUP3HXN6QLRU/
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