- 1½ cups orange juice
- 4 T orange marmalade
- 2 T honey
- 1 naartjie, thinly sliced with peel intact
- 1 Madeira or banana loaf
- 100 g raw almonds
In a small saucepan, bring the orange juice to a boil. Add the marmalade and honey then simmer until slightly reduced. Add the naartjie slices then cook until starting to soften, but retaining their shape.
Carefully remove the naartjie slices from the syrup and allow to cool. Using a round cookie-cutter, press out 4 rounds of cake. Dip into the syrup then place each round on a small piece of clingfilm.
Place the naartjie slices around the cakes then wrap in the clingfilm. Microwave for 1 minute to heat through. Meanwhile, add the almonds to the remaining syrup then heat through.
Place each cake in a bowl or on a plate, remove the clingfilm then spoon over some of the nutty syrup.
Cook’s tip: Serve with cream, citrus curd or custard.
Per serving: 2466.8kJ, 11.1g protein, 27.2g fat, 75.8g carbs