Ingredients
2 whole oranges (washed)
5 eggs
2½ cups of almond meal or 250g of raw whole unsalted almonds blitzed up
1 heaped teaspoon of baking powder
1¼ cups of white or caster sugar
Method
Cover the whole oranges in a pan with water. Boil for 15 minutes.
Pour off the water and replace with fresh water. Boil for another 15 minutes. The double boiling of the oranges removes some of the bitterness from the peel.
Drain and wait until the oranges are cool enough to handle.
Pre-heat your oven to 170degC and grease (well!) a large cake tin.
Cut the oranges into chunks and remove any visible seeds. Place into a food processor and blitz until smooth (scraping down the sides if needed).
Add the other ingredients to the food processor and pulse enough just to mix them together.
Pour into a cake tin and bake for an hour.
Rest in the tin for at least 20 minutes before turning out so it can firm up.
Garnish with orange rind, icing sugar, slivered almonds or serve plain. In a cafe that I (Jen) once worked in, we used to simmer orange rind in a saucepan with orange juice and sugar to make a syrup and pour it over the cake while it was still in the tin cooling.
Keeps well for at least 4-5 days in a sealed tin.
If you don’t have a large cake tin you could use two smaller ones and reduce the cooking time.
Author
Jen Willis
Heidelberg