Recipe - Whole Orange Passionfruit Syrup Cake

2 md Oranges
One half cup Colonial passionfruit
dessert sauce*
200 g Butter
1 cup Castor sugar
4 Eggs
2 cup Self raising flour
1 cup Ground almonds
One half cup Slivered almonds; toasted
2 teaspoon Vanilla essence
1 cup Buttermilk

FOR THE SYRUP
One half cup Sugar
One half cup Colonial passionfruit
dessert sauce*
One half cup Orange juice
2 tablespoon Apricot jam or marmalade

Wash the oranges and place the oranges in a saucepan of water. Bring to the
boil and simmer gently for 1 hour. When cool, puree in a food processor
with the Colonial passionfruit sauce until smooth. Set aside. Cream the
butter and sugar until light and fluffy, then add eggs one at a time, and
beating well after each addition.

In a separate bowl, mix the flour, ground almonds and slivered almonds
together. Add half the flour mixture to the creamed butter mixture then add
half the buttermilk, mix well. Repeat, using the remaining ingredients,
then add the orange puree and vanilla.

Pour the mixture into a greased nonstick cake tin and bake at 180c. for 60
minutes. When cooked, allow to cool in the tin for 5 minutes, then turn out
onto a serving platter.

Spoon syrup over cake, continuing until all the syrup is absorbed. (The
syrup can be poured over the cake while still in the cake tin, if desired).

FOR THE SYRUP:

Heat the sugar and juice together stirring all the time to dissolve the
sugar. Bring to the boil and cook for 5 minutes. Add the jam or marmalade
and spoon over cake.

Converted by MC_Buster.

Per serving: 3552 Calories (kcal); 287g Total Fat; (69% calories from fat);
86g Protein; 197g Carbohydrate; 1195mg Cholesterol; 2155mg Sodium Food
Exchanges: 2 One half Grain(Starch); 9 Lean Meat; 0 Vegetable; 3 Fruit; 51 1/2
Fat; 6 One half Other Carbohydrates

Converted by MM_Buster v2.0n.