Preheat oven to 190°C.
Combine the orange zest and ground almonds and scatter over base and sides of a buttered 20cm springform pan.
Whisk the duck eggs and caster sugar in a large bowl over a pan of simmering water for 6 minutes or until mixture thickens and triples in size. Remove from heat.
Fold through the orange-blossom water, then the plain flour, then the melted butter. Pour into pan, bake for 25 minutes or until firm to touch. Serve with cream.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie
Combine the orange zest and ground almonds and scatter over base and sides of a buttered 20cm springform pan.
Whisk the duck eggs and caster sugar in a large bowl over a pan of simmering water for 6 minutes or until mixture thickens and triples in size. Remove from heat.
Fold through the orange-blossom water, then the plain flour, then the melted butter. Pour into pan, bake for 25 minutes or until firm to touch. Serve with cream.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie