This is not your ordinary sponge cake. What sets it apart is the duck eggs and orange-blossom water, giving it a rich flavour that delights the senses.
- 2 oranges, rind grated
- 40 g ground almonds
- 4 duck eggs
- 100 g caster sugar
- 2 tbsp orange-blossom water
- 100 g plain flour
- 50 g butter, melted
- cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 190°C.
Combine the orange rind and ground almonds and scatter over base and sides of a buttered 20 cm springform pan.
Whisk the duck eggs and caster sugar in a large bowl over a pan of simmering water for 6 minutes or until mixture thickens and triples in size. Remove from heat.
Fold through the orange-blossom water, then the plain flour, then the melted butter. Pour into pan and bake for 25 minutes or until firm to touch. Serve with cream.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie