Remember Sunnyboys, the frozen drink in a triangular pack? They disappeared from shelves in 2016, but the bright citrus flavour in these dessert cakes are a nod to the Orange Explosion.
- 3 eggs
- 100 gm pure icing sugar, sifted
- 140 gm almond meal
- Finely grated rind of 3 oranges, plus segments from 1 orange
- 3 eggwhites
- Pinch of cream of tartar
- 20 gm caster sugar
- 25 gm butter, melted
- 3 oranges, such as cara, thinly sliced, seeds removed
- 250 gm caster sugar
- 500 gm mascarpone
- 400 gm crème fraîche
- 60 gm pure icing sugar, sifted
- Finely grated rind of 1 orange
- 1For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times. Return orange slices to pan. Bring sugar and 250ml water to the boil in a separate saucepan, stirring to dissolve sugar, then add to orange slices and cook over low heat until tender and translucent (30-40 minutes). Cool in syrup.
- 2To make an almond sponge, preheat oven to 200°C and butter a 24cm x 32cm baking tray and line with baking paper. Whisk whole eggs and icing sugar in an electric mixer until pale and thick (6 minutes), add almond meal and orange rind and stir to combine. Transfer to a bowl. Whisk eggwhites and cream of tartar in the clean bowl of an electric mixer to soft peaks, scatter in caster sugar and beat until smooth and glossy. Fold a third of the eggwhite mixture into almond batter to loosen (take care not to overwork), then fold in remaining. Fold in butter, gently spread over tray with a spatula and bake until golden (10-15 minutes). Cool on tray on a wire rack, then cut out 8 rounds with an 8cm cutter. (Freeze remaining sponge for another use; it’s great for a trifle.)
- 3For mascarpone cream, whisk ingredients in a bowl to stiff peaks.
- 4Top half the sponges with a little mascarpone cream and a couple of orange segments, then sandwich with another sponge round and repeat topping, finishing with a slice of candied orange. These are best assembled just before serving.