Liquid gold awaits you when you break through the zesty almond cake crust.
Ingredients
- Melted butter, to grease
- 150g (1 cup) self-raising flour
- 100g (1/2 cup) caster sugar
- 55g (1/2 cup) almond meal
- 1 tablespoon finely grated orange rind
- 125ml (1/2 cup) milk
- 1 egg
- 50g butter, melted, cooled
- 1 tablespoon cornflour
- 100g (1/2 cup) caster sugar, extra
- 375ml (1 1/2 cups) fresh orange juice
- Icing sugar, to dust
- Vanilla custard, to serve
Method
- Step 1Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter. Place on a baking tray lined with non-stick baking paper. Sift flour into a large bowl. Stir in the sugar, almond meal and orange rind.
- Step 2Whisk the milk, egg and butter in a jug until combined. Add to the flour mixture and use a wooden spoon to stir until smooth and combined. Pour into the prepared dish. Use the back of a spoon to smooth the surface.
- Step 3Combine cornflour and extra sugar in a bowl. Sprinkle over the pudding mixture. Place orange juice in a small saucepan over medium heat. Bring just to the boil. Gradually pour over the back of a spoon onto the mixture.
- Step 4Bake for 45-50 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean.
- Step 5Set aside for 5 minutes to stand. Dust with icing sugar and serve hot with custard.
- High protein
- Vegetarian
Nutrition
1659 kj
Energy
14g
Fat Total
6g
Saturated Fat
2g
Fibre
7g
Protein
58mg
Cholesterol
250.12mg
Sodium
40g
Carbs (sugar)
60g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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