Spiced orange cake

31 October

spiced orange cake, ice cream, dessert

Spiced orange cake

3 oranges, keep it whole

6 eggs, beaten

5 ml baking powder

5 ml bicarbonate of soda

400 g almond flour

450 6 caster sugar

10 ml ground coriander

10 ml cinnamon

10 ml vanilla essence

Spiced syrup

250 ml sugar

250 ml water

6 cardamom pods, cracked

2 cinnamon sticks, broken

2 star anise

To serve

raw whole almonds

Vanilla ice-cream

6 eggs, separated and using only the yolks

132 ml caster sugar

400 ml milk

1 vanilla pod, deseeded

10 ml vanilla essence

300 ml cream



  • Place the egg yolks and caster sugar in a stand mixer and beat until pale and completely combined.
  • Over a medium to low heat, heat the milk and add the vanilla seeds and vanilla essence. Heat it to just under boiling point, remove from the heat, and let it stand to infuse and for the milk to cool down a bit.
  • Add the milk to the egg mixture, beat it together bit by bit so as not to let the egg mixture curdle.
  • When mixed together, add it to a clean saucepan and let it slowly simmer, stirring constantly and cook until it thickens, approximately 15 – 20 minutes.
  • Once the custard has thickened, let it cool down in a glass bowl.  Cover the surface with cling film.  Alternatively, whisk it in a bowl placed on top of ice and water until the custard has cooled down.
  • Add to an ice cream machine and let it churn until it is the right consistency.


  • Add the whole oranges to a pot, covering it with water. 
  • Bring it to a boil and cook for 1 and ½ hours or until the oranges are soft. 
  • Add water if necessary.
  • Drain and let it cool down.
  • Roughly chop the cooked oranges, add to a blender or food processor and blend all of it together.
  • Preheat the oven to 180°C. Prepare a springform pan by spraying with a non-stick baking spray.
  • Beat together eggs, baking powder, bicarbonate of soda, almond flour, castor sugar, coriander, cinnamon, and vanilla essence.
  • Add the orange puree to the flour and egg mixture and make sure it is properly combined.
  • Add to the springform tin and bake for 35 – 45 minutes or until cooked through when a testing pin comes out clean.
  • Leave it to cool down in the springform tin.


  • Add all the ingredients for the syrup to a pot and bring to a boil. 
  • Reduce the heat to medium and let it cook down to become a syrup. 
  • Pour over the baked cooled-down cake.


  • Add a slice of cake to a bowl or plate.
  • Add some of the whole star anise from the syrup on top of the cake and add the raw almonds.
  • Dish up the ice cream in a ball next to the cake.
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