- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 2 h
- Serves
- 12
Ingredients
- 2
- orange
- 5
- butter
- ml
- 6
- egg(s)
- 310
- sugar
- 200
- almond(s)
- g
- 225
- sour cream
- ml
- 250
- raspberries
- ml
- 125
- light cream cheese
- ml
- 125
- icing sugar
- ml
- ½
- lemon
Directions
- Step 1
- Wash oranges and place them whole (unpeeled) in a large saucepan. Cover with water, bring to a boil, cover, and poach over low heat for 1½ hours or until peel yields easily when pressed with a finger. Drain and cool a few minutes.
- Step 2
- Preheat oven to 350°F (180°C) and butter a 24 cm X 24 cm baking pan.
- Step 3
- Cut oranges into pieces and remove seeds. Place in a food processor and purée.
- Step 4
- In a large bowl, using a hand-held mixer, beat eggs and sugar. Beat in orange purée, ground almonds, and sour cream.
- Step 5
- Stir in raspberries, using a spatula.
- Step 6
- Pour mixture into baking pan and bake one hour or until a toothpick inserted into the centre comes out clean.
- Step 7
- Set aside to cool.
- Step 8
- Beat together all the ingredients until smoothly blended. Ice cake and serve.
