This cake is the perfect combination of easy-to-make and delicious. Even better, it is gluten free. Allow enough time for boiling the oranges and baking. It is lovely served warm now that winter is here, or cold with whipped cream and a hot cup of tea.
Butter for greasing
2 oranges ( I used big Navels with no pips)
215g caster sugar
300g almond meal
1 teaspoon baking powder
155g caster sugar
The most time consuming part of this recipe is boiling the oranges, although this is important as it ensures they do not create a bitter cake. Begin by placing the two whole oranges in a saucepan and covering them with cold water. Place on the stove and bring to the boil. Allow the water to boil with the oranges for 15 minutes.
Once this is done, drain out the boiling water and fill cover the oranges again with cold water to repeat the process.
The oranges will float but keeping the lid ajar and turning them every now and then will ensure they cook through.
Whilst waiting for the boiling oranges, turn the oven on to 170 degrees Celsius and prepare the cake tin. Grease the base of a 22cm spring form cake time and line with baking paper.
You can also make the syrup at this stage while waiting for the oranges to cook. To make the syrup, grate the rind of the orange and take the juice whilst discarding the pith. Place the juice, rind and sugar in a small saucepan and stir on low heat until the sugar dissolves. It should take on a yellow-ish marmalade colour.
Once the boiling oranges have finished, it is now time to get started on the cake. Drain the water from boiled oranges and cool them down by running them under cool water. Coarsely chop the oranges. It is easier to do this with a sharp knife and fork so that you don’t have to hold them while they are still hot.
Place the cut pieces into a food processor and blend until it becomes a mash-like mixture.
Take another bowl and whisk the eggs and sugar until thick and pale. Then gently fold in the oranges, almond meal and baking powder. Once all combined, pour the mixture into the prepared cake tin. Be sure to even out the mixture as the form of the cake will not change much while cooking.
Place in the oven for about an hour, and test if it is cooked by inserting a skewer and seeing it come out clean.
Once cooked, allow to sit for five minutes before removing from the tin. I like to place it up-side-down so the smoother side is on top.
The syrup can either be added while the cake is still hot so that it soaks in creating an even moister and more tempting cake, or after it has cooled so you get the combination of textures.
Enjoy making and eating this one! And let me know what you think.