Recipe: Poahed egg moist orange cake

This recipe is gluten-free and delicious.

This unusual gluten-free recipe is based on one from chef Jinu Abraham at Auckland's Heritage Hotel.

Ingredients:

1 large orange

1/4 cup caster sugar

1 tbsp cider vinegar

8 eggs

185g each: ground almonds, white sugar

1 tsp baking powder

Method:

Place the orange - with skin on - in a deep saucepan and cover with cold water. Stir in the caster sugar. Slowly bring to a simmer. Cover and cook for 1 and a 1/2 hours, turning occasionally. Remove from the syrup and cool until able to handle. Cut into quarters and discard pips.

Meanwhile, bring a large frying pan of water to a simmer. Add the vinegar. Carefully break in 3 eggs. Poach until just cooked. Cool a little.

Preheat the oven to 160C. Lightly butter a 12-hole muffin pan, preferably one with straight sides.

Place the ground almonds, sugar and baking powder into a food processor. Add the orange quarters, 5 whole eggs and 3 poached eggs. Blend until smooth.

Pour the mixture into the muffin holes almost to the top.

Bake for 40 minutes, until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool.

Great served topped with a little mascarpone or whipped cream and sprinkled with finely grated orange rind. - Makes 12 little cakes.