Boiled orange cake with coconut custard

PT1H45M

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Ingredients

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Boiled orange cake

Pandan coconut custard

  • 400ml of coconut cream
  • 1/4 vanilla pod, scraped and roughly chopped
  • 80g of palm sugar, grated
  • 4 egg yolks, large
  • 1/4 tsp pandan essence

To serve

1
To begin, line the base and sides of a 24cm spring-form cake tin with ungreased baking paper. Place the oranges in a pan and pour in water until they begin to float. Bring to the boil, reduce to a gentle boil then place a lid on the pan and cook for 20 minutes
2
Preheat the oven to 170°C/gas mark 3.5
3
Remove the oranges from the pan, cut into quarters and remove any pips. Allow to cool for 10 minutes, then add to a food processor and blitz to a smooth paste
4
Weigh out 650g of the paste, discarding the rest, and return to the food processor
5
Add all of the remaining ingredients (apart from the ginger) and blitz until smooth and incorporated. Stir through the ginger and pour into the cake tin. Bake for 40-50 minutes, until the cake is cooked through – you can test this with a skewer, which should come out clean when inserted into the centre of the cake
6
Meanwhile, make the pandan and coconut custard. Add the coconut cream, vanilla pod and half of the palm sugar to a pan and cook gently over a low-medium heat until simmering
  • 400ml of coconut cream
  • 1/4 vanilla pod, scraped and roughly chopped
  • 40g of palm sugar, grated
7
Add the yolks, pandan and remaining palm sugar to a bowl and whisk until foamy. Pour the warm coconut cream into the bowl, whisk to combine and transfer back to the pan
  • 40g of palm sugar, grated
  • 4 egg yolks, large
  • 1/4 tsp pandan essence
8
Slowly cook the custard, stirring continuously until it coats the back of a spoon. Pass through a sieve and keep warm until ready to serve
9
Slice the cake into 8-10 pieces and serve with the custard, diced mango and toasted almonds
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