Negroni Orange Cake

11 Ingredients

Negroni syrup

1 small navel orange
1/2 cup caster sugar
45milliliter gin
45milliliter red sweet vermouth
45milliliter Campari

3 small navel oranges
4 free range eggs
1 cup caster sugar
1 1/2 cups almond meal
1teaspoons baking powder
300milliliter double thick cream

Description

This showstopping negroni orange cake – topped with fresh double thick cream, orange slices and syrup – will become the talk of the table at any dinner party.

Method

Step 1 of 5

Place oranges in a large saucepan and cover with water. Cover with lid and bring to the boil over medium-high heat. Reduce heat to low and simmer for 2 hours or until very soft. Drain and transfer oranges to a large heatproof bowl. Set aside for 10 minutes to cool slightly.

Step 2 of 5

Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan. Line base and sides with baking paper.

Step 3 of 5

Place oranges in a food processor and process until smooth. Add eggs and sugar, then process until combined. Add almond meal and baking powder, then process until combined. Pour batter into pan and bake for 1 hour 20 minutes or until a skewer inserted comes out clean. Stand in pan to cool completely.

Step 4 of 5

To make Negroni syrup, slice half of the orange into rounds and reserve. Juice remaining half. Place juice, sugar, gin, vermouth and Campari in a small saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low and add orange slices. Simmer, uncovered, for 10 minutes or until slightly thickened. Cool. Transfer oranges to a plate lined with paper towel. Cut a slit in each orange slice.

Step 5 of 5

Remove cake from pan. Dollop with cream. Arrange orange slices on top and drizzle syrup over cake. Serve.