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1
First prepare the oranges in caramel: carefully peel the oranges, removing as much of the white pith as possible.
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2
Cut into slices about 1/2 inch thick on the horizontal.
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3
Then stick back together and secure with a cocktail stick or toothpick.
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4
Bring the sugar and 1 quart of water to the boil, add the orange zest and continue to boil until the sugar starts to caramelise, it will begin to turn a golden brown color.
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5
Immediately remove the pan from the heat and very carefully add the remaining water, (the mixture might spit, so be careful).
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6
Pour a little of the caramelized syrup into a jug and set aside (this will be used for soaking into the top of the cooked cake).
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7
Using a slotted spoon, place the oranges in the caramel and boil covered for about 1 hour.
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8
Remove the oranges, from the syrup and continue to heat the syrup until it has reduced by half.
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9
Place the oranges back into the caramel until ready to use.
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10
To make the cake: pre-heat the oven to 350 degrees F.
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11
Beat the yolks, sugar, lemon rind and almond essence thoroughly together.
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12
Mix in the carrots, almonds and flour.
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13
Fold in the whites gently with a metal spoon.
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14
Line a 2 inch pan, about 38 inches in diameter, with greaseproof paper.
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15
Put in the cake mixture.
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16
Carefully place eight slices of caramelized orange in a circle over the top of the cake.
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17
Sprinkle pine nuts over the top if using and place in the oven.
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18
To test whether the cake is cooked, carefully insert a clean skewer into the cake- if it comes out clean then the cake is cooked.
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19
When cooked remove from the oven and place onto a cake rack to cool slightly.
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20
Using a cocktail stick or fork pierce several holes into the cake and pour a little of the caramelized orange syrup over the top of the cake, the cake will soak up all the syrupy juices.
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21
To serve, cut a slice of the cake- ensuring each slice has a caramelised orange slice on top.
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22
Place a caramelized orange by the side, pour over a little extra syrup and add a dollop of creme fraiche.
