Orange, Pine Nut and Maple Traybake with Vanilla Cream

A light sponge traybake with overlapping orange slices, maple syrup, and pine nuts, served with freshly whipped vanilla cream.

Baking Vegetarian Dessert Orange Maple Syrup

Estimated Nutrition

Calories

1492.3

kcal / serving

2984.5 kcal total

Carbs

142.1g

per serving

284.1 g total

Fat

91.2g

per serving

182.4 g total

Protein

25.6g

per serving

51.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

200

Self-Raising Flour

Maple Syrup

Dairy

100

Butter

Plus extra for greasing

piece

Eggs

Free-range

150

Double Cream

Fruits

piece

Oranges

Peeled and sliced into rounds

NutsSeeds

tbsp

Pine Nuts

piece

Vanilla Pod

Split and seeds scraped out

Method

Preheat the oven to 200°C.

Grease a non-stick 30cm x 12cm Swiss roll tin with butter.

Blend the butter and sugar in a food processor until light and fluffy.

Pulse in the flour, then blend in eggs one by one to make a batter before stirring in pine nuts.

Arrange overlapping orange slices in the tin and drizzle with 30ml of maple syrup.

Pour batter into the tray, smooth with a wet spatula, and bake for 12-15 minutes until set.

Turn the cake out onto a wire rack to cool.

Whisk the cream in a bowl until soft peaks form and stir in the vanilla seeds.

Cut into squares, drizzle with remaining maple syrup, and serve with vanilla cream.