Ingredients

The following ingredients have 4 Servings
  • 4 oranges, plus extra segments to serve
  • 6 eggs
  • 300g caster sugar
  • 240g almond meal
  • 1 teaspoon baking powder
  • 1/2 cup (120g) ricotta
  • Slivered pistachios, to serve

Instruction

  • Place 2 oranges in a pan and cover with cold water. Bring to the boil then reduce heat and simmer for 1 hour. Drain, cool and quarter the oranges. Remove seeds, then puree in a food processor.
  • Preheat oven to 180°C and grease 24 x 1/2-cup (125ml) fluted pudding moulds or holes of a muffin tray. Beat eggs and 240g sugar with electric beaters until pale. Fold in almond meal, baking powder and ricotta, then fold in the puree. Divide mixture among the moulds, keeping it below the rims. Bake for 25-30 minutes or until golden and risen.
  • Juice the remaining oranges and place in a small saucepan over low heat with the remaining 60g sugar, stirring until the sugar is dissolved. Simmer for 2-3 minutes until slightly thickened.
  • Poke a few holes in each cake with a skewer and pour over the syrup. Cool.
  • Remove from moulds and garnish with orange segments and pistachios, to serve.