Posted on Fri August 2, 2013 in Good food.

Serves 4-6

  • 4 large oranges
  • 125ml orange juice
  • 125ml cream
  • 2 extra large eggs, separated
  • 60ml castor sugar plus extra 30ml
  • 30ml flour
  • 30ml orange marmalade

Preheat oven to 180°C.

  1. Slice the tops off the oranges and scoop out all the flesh and juice into a sieve over a bowl. Squeeze out the juice from the pulp, measuring 125ml and reserve.
  2. Place the scooped-out oranges on to a baking tray or balance them in a muffin tray.
  3. Combine the reserved orange juice and cream.
  4. in a pot, whisk the egg yolks with 60ml sugar until smooth, then whisk in the flour.
  5. Put the pot on low heat and gradually add the orange and cream mixture, whisking all the time, until the mixture thickens.
  6. Stir in the marmalade and leave to cool.
  7. Whisk the egg whites until soft peaks form, then add the 30ml of sugar and beat until stiff peaks form.
  8. Add a spoon of egg white to the cooled custard and mix to combine, then gently fold in the rest of the egg white. Be careful not to over-mix.
  9. Divide the mixture between the scooped-out oranges.
  10. Fill halfway.

Bake for 20-25 minutes until golden top and firm to the touch.

Serve immediately.