A smooth but lively orange-curd filling is sandwiched between a light and golden sponge base and a fragrant pairing of strawberry halves and orange slices, achieving a perfect balance between the sweet and the tart in this fresh-fruit flan.
ingredients
serves 6
1/2 teaspoon corn oil
2 eggs
3 tablespoons superfine sugar
5/8 cup All purpose flour
3/4 cup cottage cheese
Finely grated rind and juice of 1 orange
5/8 cup strawberries, washed, dried well and halved
2 oranges, peel and white pith removed, cut into thin slices
method
1. Lightly rub the oil over a nonstick sponge flan tin 8 1/2 inch in diameter, and line the base with nonstick baking paper.
2. Whisk the eggs and superfine sugar in a bowl, using an electric or a rotary hand whisk. Continue until the mixture is very fluffy and so thick that a ribbon of the mixture trailed onto it from the whisk stays on the surface.
3. Sift the flour lightly over the egg mixture, and fold in carefully with a large metal spoon. Pour into the flan tin and spread evenly to the edges. Bake in the centre of the heated oven for about 20 minutes, or until well risen, lightly browned and springy to the touch.
4. Gently ease the sponge from the edges of the tin with a palette knife and turn out onto a wire rack to cool for 30 minutes. Remove the baking paper.
5. Mix the cottage cheese with the orange rind and juice until smooth.
6. Place the flan case flat side down and fill the central hollow with the curd cheese mixture, spreading it evenly. Decorate the top with the strawberry halves and orange slices.
