Flourless Orange birthday cake with Vodka & Orange frosting

Ordered by the one and only mother after the success of the Lime cupcakes at the Reckoning of the Deckoning (aka Hubby's 40th). She's not a fan of the sweet stuff and approved of this cake last time. I think the appeal is in the whole fruit/zest/citrus oil thing.

It was meant to be flourless Orange Cake with Cointreau cream-cheese frosting.

Came out as flourless Orange Cake with Vodka/Orange frosting and candied Orange Zest due to lack of access to the Cointreau bottle at bake o'clock!

Verdict - deliciously filling

Apologies for the photo, only had the phone available while the cake was still whole!

Cooking Time

100 minutes

Ingredients (serves 12)

• Melted butter, to grease
• 2 oranges
• 3 eggs
• 215g (1 cup) caster sugar
• 150g (1.5 cups) almond meal
• 150g (1.5 cups) hazelnut meal

Vodka Orange Frosting & candied orange zest

• 1 orange
• 30ml Elderflower cordial
  
• 250g Cream cheese (softened)
  
• Icing sugar
• 45ml Vodka
  

Method

1. Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.

2. Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

3. Place the orange in the bowl of a food processor and process until smooth.

4. Add in eggs and sugar and process until combined and pale. Add wet mixture into nut meals and gently fold until just combined. Pour into prepared pan.

5. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

6. Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.

7. Place rind in a saucepan with orange juice and Elderflower cordial. Place over low heat and cook, stirring, for 4-5 minutes or until the syrup thickens.

8. Strain zest from syrup and set syrup aside. Cook zest well spread on baking paper in oven for approx 5 minutes then set aside to cool.

9. Whip together cream cheese, orange syrup and vodka until combined. Stir in sifted icing sugar until mix is stiff enough to hold shape. When cake is cool spread over the top and sprinkle candied orange zest on the top to finish.