Oat Custard with Whole Orange and Almond Cake

For the Cake

3 small oranges
1 cup of soft brown sugar
6 eggs
2 and 3/4 cup of almond flour or ground almonds
1 and 1/4 tsp baking powder

For the Oat Custard

1 cup of Boring® Original Oat Milk
1 whole egg
1 tbs honey (you can add more if you prefer sweeter)
1 tbs flour
1 tsp vanilla

Preheat the oven to 160 degrees celsius on fan bake.

Place three small oranges in a pot of water for thirty minutes on boil.

Remove from the water and carefully cut in half. Leave to cool. Remove the pips and roughly chop and place into a blender (or bowl if using a whizz stick). Add the sugar and blend, you still want to see pieces of rind but all relatively small.

Transfer into a bowl (from blender if using) and in the bowl crack the eggs and whisk together. Add almond and baking powder and fold in.

Transfer the mix into a baking paper lined tin. I used a 23cm tin. Bake at 160 degrees celsius for 35 minutes on a fan bake or until the knife comes out clean.

For the oat custard, put all ingredients in a pot and whisk together. Put the pot on medium heat, whisking constantly. When it starts to bubble and thicken, lower the heat and keep whisking until it reaches the desired consistency.

I like mine thick but easily pourable.

Serve with fresh oranges on top and hot custard.

NB: I dressed the cake with fresh oranges and put half in a tin to eat the next day. I must say the cake was even more delicious and moist the second day, as things often are. So, if you have a day up your sleeve, bake and dress the cake the day before and make hot custard to serve. Enjoy!