Home Recipes Desserts Cakes & Custards Orange Pan-Tart

Orange Pan-Tart

By GreenPan
Orange Pan-Tart
Serves
Makes 6 servings
Ingredients
For the topping:

  • ½ cup caster (superfine) sugar
  • ½ cup water
  • 1 vanilla bean, split and seeds scraped
  • 2 oranges, thinly sliced


For the cake:

  • 4 eggs
  • 1 cup caster (superfine) sugar
  • 1 tsp vanilla extract
  • 1¼ cup self-rising flour
  • 1 cup unsalted butter, melted
  • 1 cup almond meal


Procedure


Cooking and preparation time: 60 minutes.

Preheat the oven to 320°F.

To make the topping: Place the sugar, water and vanilla in a 9.5-inch nonstick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange slices and simmer for 10 to15 minutes, or until the orange is soft. Remove pan from the heat and set aside.

To make the cake: Mix eggs, sugar and vanilla with an electric mixer and whisk for 8 to10 minutes, or until the mixture is thick and pale.

Sift the flour into the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the orange topping and bake in the skillet for 40 to 45 minutes, or until a tester inserted in the center of the cake comes out clean. Carefully turn pan upside down onto a platter to release cake.

Orange Pan-Tart

By GreenPan
Serves
Makes 6 servings
Ingredients
For the topping:

  • ½ cup caster (superfine) sugar
  • ½ cup water
  • 1 vanilla bean, split and seeds scraped
  • 2 oranges, thinly sliced


For the cake:

  • 4 eggs
  • 1 cup caster (superfine) sugar
  • 1 tsp vanilla extract
  • 1¼ cup self-rising flour
  • 1 cup unsalted butter, melted
  • 1 cup almond meal


Procedure


Cooking and preparation time: 60 minutes.

Preheat the oven to 320°F.

To make the topping: Place the sugar, water and vanilla in a 9.5-inch nonstick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange slices and simmer for 10 to15 minutes, or until the orange is soft. Remove pan from the heat and set aside.

To make the cake: Mix eggs, sugar and vanilla with an electric mixer and whisk for 8 to10 minutes, or until the mixture is thick and pale.

Sift the flour into the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the orange topping and bake in the skillet for 40 to 45 minutes, or until a tester inserted in the center of the cake comes out clean. Carefully turn pan upside down onto a platter to release cake.