This cake prepared from cooked oranges is incredibly moist with a slight bitterness that’s a welcome change in a cake. I like it with a mix of cream and yoghurt. I'm not quite sure who John is, but many years ago I found this recipe amongst my mother's collection of recipes. I tried it out and I was hooked!
Ingredients
- 2 large oranges, unpeeled
- 6 eggs
- 1 cup caster sugar
- 2 tblsp lemon juice
- 1 tsp baking powder
- 4 x 70 gram packet ground almonds
- icing sugar for dusting
Method
- Put the unpeeled oranges into a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold.
- Cut into quarters, remove the pips and place in a food processor and process until finely pulverised. Add the eggs, sugar and lemon juice and process for 1 minute.
- Add the baking powder and ground almonds and pulse only to mix. Do not over process.
- Pour into a well-greased, and lined 23cm cake tin. Bake at 180ºC in the middle of the oven for 50-60 minutes until golden in colour and a cake skewer inserted comes out clean. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
- Dust with a thick layer of icing sugar. Heat 2-3 metal skewers over a gas flame and when red hot, drag them through the icing sugar to make toffee stripes or a diamond pattern. Serve with whipped cream.
Cooks Tips
To make this a little nuttier, slightly toast 2 packets of the almonds until they are just golden over a moderate heat in a frying pan, tossing regulalry.
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