INGREDIENTS
| 2 small navel oranges, washed
30g poppy seeds 250g caster sugar 5 eggs 250g ground almonds |
15g baking powder
METHOD
| 1. | Place oranges on a solid steam tray and steam at 100°C for 2 hours. Cool to room temperature. |
| 2. | Cut the oranges in half and place in a large bowl of a food processor and process until pureed. |
| 3. | Add remaining ingredients and pulse until well combined. |
| 4. | Pre-heat oven on Cakes Plus at 165°C. |
| 5. | Spoon mixture evenly into 1/3 cup muffin pans lined with paper cups. |
| 6. | Place muffin pans on rack on shelf position 2 and bake for 25-30 minutes, or until cooked and lightly golden in colour. |
Note
| This mixture will make 48 if using mini muffin tins.
Cook on Cakes Plus at 165°C for 12 minutes. |
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)
