Orange cake topped with candied peel and Baileys Original Ice Cream.
MAKE IT IN:
Prep Time: 45 minutes Cook Time: 50 minutes
SHARE WITH FRIENDS:
65 grams butter, melted
½ cup milk
2 eggs, lightly beaten
¾ cup self-raising flour, sifted
½ cup raw caster sugar
¼ cup almond meal
Zest and juice of 2 oranges
½ cup caster sugar
4 large scoops Baileys Original Ice Cream
Mix It Up
Place orange in a saucepan and cover with water. Bring to the boil and simmer for 15 minutes. Drain off water. Return to saucepan and cover with water again. Bring to a boil and simmer for a further 15 minutes. Cool for 10 minutes or until able to handle.
Preheat oven to 160C. Grease four oven proof serving cups (11cm diameter/375ml capacity) and place on a baking tray.
Roughly chop the whole orange, making sure to discard any seeds. Place the chopped orange into a food processor and blend until smooth.
Transfer orange to a mixing bowl then and add the butter, milk, eggs, flour, caster sugar and almond meal. Stir until well combined. Divide the batter evenly between the four cups.
Bake for 45-50 minutes or until a skewer inserted into the center of a cake comes out clean.
Meanwhile, make the candied peel by placing the juice and sugar into a small saucepan. Bring to a boil then add the zest and let boil for one minute. Remove zest and scatter on tray lined with baking paper. Set aside. Continue to boil the orange syrup for a further 3 minutes or until slightly thick. Let cool.
To assemble, place ice cream scoops on warm cakes, top evenly with the candied peel and a drizzle of the orange syrup. Serve immediately.