Ingredients
- 2 large oranges
- 6 medium eggs
- 250g/ground almonds
- 250g. castor sugar
- 1 teas. Baking powder
- 1 tbs. grated orange rind
- 1 tbl. Orange blossom water
- Butter and flour for cake tin preparation
Serves 12
Preparation
- Wash and boil the oranges with the peel on in a heavy based saucepan in 5cm/2” water with lid on for 2 hours or in a small pressure cooker for 30 minutes.
- When cooked, cool oranges.
- Preheat Oven to 190 degrees.
- Halve oranges, cut in 1/4s and remove pips. Place fruit in blender and whizz.
- Beat eggs separately in a large bowl; add oranges with all other ingredients.
- Mix thoroughly.
- Lightly butter and flour cake tin. Pour cake mixtures into tin and bake in the oven for 1 hour.
- Test with cake skewer and if the mixture is still a bit too moist continue baking for an extra 10 minutes or so.
- Cool cake completely before inverting from the container onto a serving platter
Tasty Tip – This cake is beautiful on its own but if you want to give it a special presentation, try this idea. When the cake is cool pour over the top a simple lemon glaze allowing it to drip down the sides and top with toasted almond slivers.
Lemon Glaze – 2 cups castor sugar; 1/3 cup fresh lemon juice. In a saucepan, heat ingredients until the mixture become thickened. Pour on to cake immediately.
Healthy Hint – Serve this delicious cake with a big dollop of honey yoghurt.