grated rind and juice 2 oranges
1/2 stick (4 Tbsp) 50 g butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 cardamom pods, crushed
2 medium eggs, separated
1/3 cup (50 g) 2 oz self-raising flour
300 ml milk
1/4 cup (25 g) 1 oz flaked almonds
1 tsp granulated sugar
1/2 stick (4 Tbsp) 50 g butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 cardamom pods, crushed
2 medium eggs, separated
1/3 cup (50 g) 2 oz self-raising flour
300 ml milk
1/4 cup (25 g) 1 oz flaked almonds
1 tsp granulated sugar
method
1. Preheat the oven to 180°C (375°F) Gas Mark 4.
2. Lightly grease a 1 litre ovenproof dish.
3. Cream together half the orange rind, butter, sugar and cardamon seeds together.
4. Add the egg yolks and fold in the flour well.
5. Stir in the milk and orange juice.
6. In a grease free bowl whisk up the egg whites until stiff and fold into the mixture, then pour into the dish.
7. Stand the dish in a roasting pan half filled with cold water and bake for about 45 minutes, or until the top is golden brown and spongy to touch.
8. Sprinkle with remaining orange rind and granulated sugar.
9. Serve immediately.
2. Lightly grease a 1 litre ovenproof dish.
3. Cream together half the orange rind, butter, sugar and cardamon seeds together.
4. Add the egg yolks and fold in the flour well.
5. Stir in the milk and orange juice.
6. In a grease free bowl whisk up the egg whites until stiff and fold into the mixture, then pour into the dish.
7. Stand the dish in a roasting pan half filled with cold water and bake for about 45 minutes, or until the top is golden brown and spongy to touch.
8. Sprinkle with remaining orange rind and granulated sugar.
9. Serve immediately.
serving amount
serves: 4
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