Orange Cake with Peppermint and Cinnamon Tea Syrup

Methods and Directions

• Place the orange in a large saucepan and cover with cold water.
• Place over high heat and bring to the boil. Remove from heat and drain well.
• Repeat boiling process and draining 2 more times.
• Return oranges to saucepan and cover with water.
• Bring to a simmer over medium heat and cook for 2 hours or until oranges are tender. Drain well. Set aside to cool completely.
• Preheat oven to 180°C. Grease and line the base and sides of two 20cm (base measurement) springform pans with baking paper.
• Coarsely chop oranges and place in the bowl of a food processor and process until mixture is pureed and smooth.
• Use an electric mixer to whisk the eggs and sugar until pale and creamy.
• Add the almond meal and baking powder and gently fold with a metal spoon until just combined. Add the orange puree and gently fold until just combine. Pour evenly among the prepared pans. Bake for 30 minutes or until just cooked through.
• Remove from oven and set aside in pans to cool completely.
• To make the syrup, combine the sugar, water, tea bags, ginger and mint sprigs in a medium saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil.
• Cook for 2 minutes or until syrup thickens slightly. Remove from heat and set aside to cool. Strain syrup into a jug.
• Place cakes on serving platters.
• Drizzle with syrup to serve.