Wendy’s orange and almond cake

Instructions

1. Preheat oven to 180°C. Lightly spray a 20cm round cake tin with oil and line base and side with baking paper.
2. Place 1 cup (250ml) hot water, maple syrup and 1 tablespoon brown sugar in a large saucepan. Stir over low heat until sugar is dissolved. Add the orange slices to pan and bring to a simmer. Gently simmer for about 8 minutes or until rind has softened. Carefully remove orange slices from syrup, reserving any remaining syrup in pan. Place orange slices on a paper towel-lined tray in a single layer to absorb any excess liquid. Line base of prepared tin with the orange slices. Sprinkle evenly with remaining brown sugar.
3. Add dates to the reserved orange syrup in pan and simmer for 5 minutes or until dates are soft. Transfer mixture to a food processor and process to form a smooth paste,
4. Combine almond meal, flour and baking powder in a large bowl. Add eggs, almond milk and date puree and stir until well combined. Spoon mixture over the orange slices and smooth surface. Bake for 30-35 minutes or until a skewer inserted in centre comes out clean.
5. Meanwhile, prepare glaze. Place icing sugar in a small bowl, stir in almond essence and ½-1 teaspoon of water to form a smooth, spreadable glaze. Set aside.
6. Meanwhile, prepare glaze. Place icing sugar in a small bowl, stir in almond essence and ½-1 teaspoon of water to form a smooth, spreadable glaze. Set aside.