Orange and Almond Cake

We all have those great cakes in our repertoire (you make often) because they never fail. This is one of them. I asked for this recipe from the hostess at a luncheon in 1994, so it has been around for a while. I have served it at dinner parties, my book group and for that matter on many special occasions and I have never tired of its lovely flavour and texture. I also like that it is gluten free (if you use gluten free baking powder) and it certainly hits the spot for a quick and easy moist cake that is great to serve at a large gathering. My recipients feedback has always been good too, not everyone likes chocolate desserts so it is a good 'save' substitute.
I have seen similar recipes to this one that requires you to boil the oranges for hours (on a stove top) etc, but why bother when this method of cooking the oranges does the trick! I am not sure of the origin of this particular recipe and I have not baked it in any other tin apart from my large round one but it could be nice as little individual cakes or loaves for a dessert if you wanted to further impress your guests. Obviously you would need to adjust cooking times. Don't be tempted to remove the cake from your tin until it is quite cooled, lining the tin's bottom will ensure it does not stick. I dust it with a little icing sugar and serve with Greek yoghurt or cream on the side. Delish!

As you can see if does brown a little on top, you need to watch this

Orange and Almond Cake 

2 large perfect oranges (spiked)

6 eggs

250 grams Ground Almonds

250 grams Castor Sugar

1 tsp Baking Powder

Cooked spiked oranges for 4 minutes in microwave with a little water.

Cut cooked oranges into 1/4’s, remove any pips and cool.

Place in food mixer and pulp well. Add eggs, sugar, almonds and baking powder and continue to mix until blended.

Pour mixture into a greased  23cm round tin (preferably with removable base and with the bottom lined with baking paper).

Bake at 180°C on a rack in the middle of your oven for about 1 hour – watch the top does not brown too much ( tip - depending on your oven you may need to cover with tinfoil about half way through cooking).

Servings – 10 to 12 pieces.