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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 min
Total Time
2 h
Serves
12

Ingredients

2
orange
5 ml
butter
6
egg(s)
310
sugar
200 g
almond(s)
225 ml
sour cream
250 ml
raspberries
125 ml
light cream cheese
125 ml
icing sugar
½
lemon

Directions

Step 1
Wash oranges and place them whole (unpeeled) in a large saucepan. Cover with water, bring to a boil, cover, and poach over low heat for 1½ hours or until peel yields easily when pressed with a finger. Drain and cool a few minutes.
Step 2
Preheat oven to 350°F (180°C) and butter a 24 cm X 24 cm baking pan.
Step 3
Cut oranges into pieces and remove seeds. Place in a food processor and purée.
Step 4
In a large bowl, using a hand-held mixer, beat eggs and sugar. Beat in orange purée, ground almonds, and sour cream.
Step 5
Stir in raspberries, using a spatula.
Step 6
Pour mixture into baking pan and bake one hour or until a toothpick inserted into the centre comes out clean.
Step 7
Set aside to cool.
Step 8
Beat together all the ingredients until smoothly blended. Ice cake and serve.
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Nutritional facts