Orange drizzle tart
Servings: 12
Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs, room temperature
200g self-raising flour, sifted
100g ground almonds
¼ cup orange juice, freshly squeezed
1 tbsp orange zest
Drizzle:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau
â…“ cup caster sugar
Directions
Preheat the oven to 170°C. Lightly grease (or spray-and-cook) a 23cm springform tin or loose-bottomed tart tin.
Using an electric mixer, cream the butter and sugar together until pale and creamy. Lightly whisk the eggs and sift the flour before adding bit by bit to the butter mixture, alternating with the eggs. Add the almonds, orange juice and zest and mix again until well combined.
Pour the batter into the prepared tin and smooth the top with a spatula. Bake in a preheated oven for 25 minutes or until golden brown and a skewer inserted into the centre of the tart comes out clean.
While the tart is in the oven, make the drizzle. Place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Remove the tart from the oven and prick all over with a wooden skewer then slowly pour the drizzle over the tart so that it seeps into the holes. Allow to cool before serving with vanilla cream and drizzle with any leftover syrup.
Tip: For a delicious vanilla cream, whip 125ml cream with 1 tbsp icing sugar and 5 pumps of NOMU Vanilla Paste.
Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs, room temperature
200g self-raising flour, sifted
100g ground almonds
¼ cup orange juice, freshly squeezed
1 tbsp orange zest
Drizzle:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau
â…“ cup caster sugar
Directions
Preheat the oven to 170°C. Lightly grease (or spray-and-cook) a 23cm springform tin or loose-bottomed tart tin.
Using an electric mixer, cream the butter and sugar together until pale and creamy. Lightly whisk the eggs and sift the flour before adding bit by bit to the butter mixture, alternating with the eggs. Add the almonds, orange juice and zest and mix again until well combined.
Pour the batter into the prepared tin and smooth the top with a spatula. Bake in a preheated oven for 25 minutes or until golden brown and a skewer inserted into the centre of the tart comes out clean.
While the tart is in the oven, make the drizzle. Place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Remove the tart from the oven and prick all over with a wooden skewer then slowly pour the drizzle over the tart so that it seeps into the holes. Allow to cool before serving with vanilla cream and drizzle with any leftover syrup.
Tip: For a delicious vanilla cream, whip 125ml cream with 1 tbsp icing sugar and 5 pumps of NOMU Vanilla Paste.
Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs, room temperature
200g self-raising flour, sifted
100g ground almonds
¼ cup orange juice, freshly squeezed
1 tbsp orange zest
Drizzle:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau
â…“ cup caster sugar
Directions
Preheat the oven to 170°C. Lightly grease (or spray-and-cook) a 23cm springform tin or loose-bottomed tart tin.
Using an electric mixer, cream the butter and sugar together until pale and creamy. Lightly whisk the eggs and sift the flour before adding bit by bit to the butter mixture, alternating with the eggs. Add the almonds, orange juice and zest and mix again until well combined.
Pour the batter into the prepared tin and smooth the top with a spatula. Bake in a preheated oven for 25 minutes or until golden brown and a skewer inserted into the centre of the tart comes out clean.
While the tart is in the oven, make the drizzle. Place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Remove the tart from the oven and prick all over with a wooden skewer then slowly pour the drizzle over the tart so that it seeps into the holes. Allow to cool before serving with vanilla cream and drizzle with any leftover syrup.
Tip: For a delicious vanilla cream, whip 125ml cream with 1 tbsp icing sugar and 5 pumps of NOMU Vanilla Paste.
Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs, room temperature
200g self-raising flour, sifted
100g ground almonds
¼ cup orange juice, freshly squeezed
1 tbsp orange zest
Drizzle:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau
â…“ cup caster sugar
Directions
Preheat the oven to 170°C. Lightly grease (or spray-and-cook) a 23cm springform tin or loose-bottomed tart tin.
Using an electric mixer, cream the butter and sugar together until pale and creamy. Lightly whisk the eggs and sift the flour before adding bit by bit to the butter mixture, alternating with the eggs. Add the almonds, orange juice and zest and mix again until well combined.
Pour the batter into the prepared tin and smooth the top with a spatula. Bake in a preheated oven for 25 minutes or until golden brown and a skewer inserted into the centre of the tart comes out clean.
While the tart is in the oven, make the drizzle. Place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Remove the tart from the oven and prick all over with a wooden skewer then slowly pour the drizzle over the tart so that it seeps into the holes. Allow to cool before serving with vanilla cream and drizzle with any leftover syrup.
Tip: For a delicious vanilla cream, whip 125ml cream with 1 tbsp icing sugar and 5 pumps of NOMU Vanilla Paste.
