




INGREDIENTS
Orange flourless cake
2 medium oranges
4 eggs
290 g (1 ⅓ cups) caster sugar
420 g (4 cups) almond meal
1 ¼ tsp baking powder
Candied oranges
220 g (1 cup) caster sugar
80 ml (⅓ cups) water
1 cinnamon quill
2 oranges, thinly sliced
To serve
Greek yoghurt
Slivered pistachios
Miele accessories
METHOD
Orange flourless cake
- Place the oranges in a perforated steam container and Steam at 100°C for 1 hour.
- Remove the oranges from the steam oven, place into a blender and blend until you have a smooth puree. Reserve 250 g (1 cup) of the puree.
- Preheat the oven on Cakes Plus at 150°C. Alternatively preheat on Fan Plus at 150°C.
- Grease and line a 22 cm round springform cake tin.
- For the cake: whisk the eggs and sugar together until light and fluffy.
- Add the reserved orange puree, followed by the dry ingredients.
- Pour the batter into the prepared cake tin and place into the oven on shelf level 2. Cook for 1 hour, or until a skewer comes out clean.
Candied oranges
- Dissolve the sugar and water in a large frying pan on medium heat, induction setting 7.
- Add the cinnamon and orange slices and cook for 20 minutes, turning occasionally or until starts to thicken.
- Remove oranges and cool on a lined baking tray, reserve the syrup.
To serve
- Serve the cake topped with orange slices, reserved syrup, yoghurt and slivered pistachios.
Hints and tips
- Any leftover orange puree can be frozen.
APPLIANCE / FUNCTION

Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)