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-Rising Flour

Maple Syrup

Dairy

100

Butter

Plus extra for greasing

piece

Egg

Free-range

150

Double Cream

Fruits

piece

Orange

Peeled and sliced into rounds

NutsSeeds

tbsp

Pine Nut

piece

Vanilla Pod

Split and seeds scraped out

Method

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.

Preheat the oven to 200°C.

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.

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