NEED:
1 large whole orange
1 cup ground almonds
1/3 cup caster sugar (try substituting Equal or similar product)
1 teaspoon GF baking powder
2 eggs lightly beaten
Orange Sauce:
Thin strips of zest from 1 orange
4 tablespoons fresh orange juice
¼ cup caster sugar
2 tablespoons chunky orange marmalade
DO:
Put orange in enough water to cover, bring to boil then reduce heat
and simmer for about 45 minutes ensuring orange stays covered with water.
Drain, cool. Cut into quarters and remove pips. Put skin and flesh into
food processor and process until smooth.
Spray a muffin pan with oil. Dust with plain flour.
In large bowl, combine ground almonds, sugar, baking powder.
Stir in egg and orange puree. Pour into prepared pan and steam for 25 minutes.
Cool for 5 minutes before turning out of tin. Serve warm with syrup and light ice-cream.
Orange Sauce:
Put orange zest, juice and sugar in saucepan over low heat
(induction 4) until sugar has dissolved.
Stir in the marmalade, increase heat to 7 and boil for 5
minutes or until thick and syrupy. (Can add orange liqueur.)
