Dilmah Seven Star TeaDilmah Seven Star Tea

Orange Cake with Peppermint and Cinnamon Tea Syrup

Food : Appetisers

Orange Cake with Peppermint and Cinnamon Tea Syrup

Ingredients

Cake

  • 3 oranges
  • 9 eggs
  • 375g castor sugar
  • 375g almond meal
  • 2 teaspoons baking powder

Peppermint and Cinnamon Syrup

  • 1/2 cup (100g) castor sugar
  • 1/2 cup (125ml) water
  • 2 Dilmah Exceptional Peppermint and Cinnamon tea bags
  • 5cm piece fresh ginger, peeled, thinly sliced
  • 2 sprigs fresh mint

Method

  • 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.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Peppermint Leaves with Ceylon Cinnamon

Created by : Peter Kuruvita