Ingredients
3 oranges
250g of caster sugar
200g of ground almonds
120g of desiccated coconut
6 eggs
2 tsp baking powder, gluten free
1 tsp ground cinnamon
2 tbsp of stem ginger, chopped
PANDAN COCONUT CUSTARD
400ml of coconut cream
1/4 vanilla pod, scraped and roughly chopped
80g of palm sugar, grated
4 egg yolks, large
1/4 tsp pandan essence
TO SERVE
2 mangoes, diced
100g of sliced almonds, toasted
Method
1
To begin, line the base and sides of a 24cm spring-form cake tin with ungreased baking paper. Place the oranges in a pan and pour in water until they begin to float. Bring to the boil, reduce to a gentle boil then place a lid on the pan and cook for 20 minutes
2
Preheat the oven to 170°C/gas mark 3.5
3
Remove the oranges from the pan, cut into quarters and remove any pips. Allow to cool for 10 minutes, then add to a food processor and blitz to a smooth paste
4
Weigh out 650g of the paste, discarding the rest, and return to the food processor
Add all of the remaining ingredients (apart from the ginger) and blitz until smooth and incorporated. Stir through the ginger and pour into the cake tin. Bake for 40-50 minutes, until the cake is cooked through – you can test this with a skewer, which should come out clean when inserted into the centre of the cake
6
Meanwhile, make the pandan and coconut custard. Add the coconut cream, vanilla pod and half of the palm sugar to a pan and cook gently over a low-medium heat until simmering
7
Add the yolks, pandan and remaining palm sugar to a bowl and whisk until foamy. Pour the warm coconut cream into the bowl, whisk to combine and transfer back to the pan
8
Slowly cook the custard, stirring continuously until it coats the back of a spoon. Pass through a sieve and keep warm until ready to serve
9
Slice the cake into 8-10 pieces and serve with the custard, diced mango and toasted almonds