The Ingredients:
- 2 large navel oranges
- 3 eggs
- 1/2 cup Wild Nectar Orange blossom honey
- 1/4 cup extra virgin olive oil
- 2 tsp vanilla extract
- 2 1/2 cups almond meal
- 2 tsp baking powder
For Caramelised Honey Orange:
- 4 small navel oranges
- 1/3 cup (120g) Wild Nectar honey
- 60g butter, chopped
The Method:
Place oranges in a saucepan and cover with water. Place over medium-high heat and bring to the boil. Cook for 1 hour or until orange is very soft, topping up water as necessary. Once soft, drain and cool completely. Once oranges have cooled, cut them in half and discard the seeds.
Preheat oven to 180°C/160°C fan-forced. Grease a 22cm round springform pan and line with baking paper.
Place cooked oranges in a food processor with the eggs, honey, olive oil and vanilla and mix until smooth. In a large bowl, combine almond meal and baking powder. Add to the wet ingredients to the large bowl and stir batter with a spatula until well combined.
Pour batter into prepared pan and bake for 30-40 minutes until golden and a skewer inserted in the centre comes out clean.
When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack.
For the caramelised honey orange slices and syrup, thinly slice 2 oranges and juice the remaining two oranges. Heat half the honey in a large frypan over medium heat and lay half the orange slices over the top. Add half the juice and cook until the liquid has reduced and starts to caramelise. Add half the butter and remove from the heat. Swirl the butter through the mixture, then transfer to a bowl. Repeat with the remaining honey, orange slices, juice and butter.
Decorate the top of the cake with the glazed oranges and drizzle over a little syrup. Serve with Greek-style yoghurt or vanilla ice cream and remaining honey-orange syrup.