Table of Contents
1 Preheat oven to 160°C. Spray 6 mini bundt tins with oil. 2 Cut orange into thirds. Reserve two-thirds for candied orange peel. 3 In a food processor, pulse remaining orange third until roughly chopped. Add butter. Pulse until just combined. Add flour, almond meal, sugar, egg and baking powder. Pulse until thick.
Ingredients 1 2 (about 220g each) navel oranges, washed, ends trimmed 2 185g butter, softened 3 1½ cups caster sugar 4 1 teaspoon vanilla extract 5 3 eggs 6 2¼ cups self-raising flour More …
Place the orange, skin and all into the processor and pulse until roughly chopped. Add the butter, caster sugar and vanilla, pulse until combined (don’t worry if mixture looks curdled).
Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it’s pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
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