|Peel and slice oranges|
I intended to take part in the Random Recipe No. 15 at Belleau Kitchen and then before you knew it April was nearly over.
Mistakenly I thought I had to the end of the month until I just logged on and Dom has already posted the line-up!
Its like turning up to a party with my birthday cake a day late! Anyway seeing as I did the whole random picking and baking thing I thought I would share anyway. Sorry about that Dom, but I am sure you would have loved it.
This was my random pick from a Donna Hay magazine August 2009, very random!
1 1/2 cups (225g) plain flour sifted
1 teaspoon baking powder
100g cold butter chopped
1/4 cup (55g) caster sugar
1 tablespoon finely grated lemon rind
1/4 cup (60ml) cold water
Pine Nut Filling
1 1/2 cups (120g) pine nuts + extra for decoration
3/4 cup (165g) caster sugar
150g softened butter
1 tablespoon plain flour
icing sugar for dusting
1/2 cup (110g) caster sugar
2 cups (500ml) water
Peel and slice oranges, reserving the peel from one orange.
Arrange in slices in a non-metalic dish.
Place sugar in a saucepan with reserved peel and water.
Heat and stir until sugar is disolved, bring to the boil and cook for 10 minutes.
Discard peel and pour the hot syrup over the oranges and allow to cool completely.
|Oranges with Syrup|
I started with the pastry base -
Place flour, baking powder, butter, sugar and lemon rind in a bowl and rub together until you have a mixture that resembles breadcrumbs.
Add water and mix until dough comes together into a ball.
Turn onto a floured surface and knead for 1-2 minutes or until smooth.
Wrap in plastic and refrigerate for 20 minutes.
To make the filling
Place nuts and sugar into a processor/blender and wiz until it resembles fine breadcrumbs.
Add butter and eggs and process until smooth. Set aside
Preheat oven to 180C.
Roll out pastry on a floured surface to 5mm thick.
Grease a 24cm springform tin and line with the pastry, allowing it to hang over the sides.
Spoon in the nut mixture, fold over the pastry, trim and sprinkle with pine nuts.
Bake for 25 mins, cover loosely with tin foil and bake for a further 35 minutes (less if fan forced) or until golden.
Remove from tin and dust with icing sugar before serving. Serves 10 -12.