Ingredients
Serves 6-8
Prep & cook time: approx 3 and 1/2 hours
- 2 large whole oranges
- 6 eggs
- 125g caster sugar
- 125g light brown sugar
- 260g ground almonds
- 1 heaped tsp baking powder, sifted
- Zest of 1 orange
Orange Glaze:
- 75mls orange juice
- 60 g sugar
- Zest half an orange
Method
Glaze:
- Prepare the glaze by melting the sugar and juice together in a pot. Allow to simmer for a few minutes until it reaches a syrup consistency keep warm until needed.
Cake:
- Pre-heat the oven to 170oC and grease an 8-inch cake tin or line with parchment.
- Place the two oranges in a pot and cover with water.
- Bring to the boil and after 15 minutes drain the water, refill and cook again for another 45 mins. Remove the oranges and allow to cool.
- Chop the oranges into about 8 pieces. Remove any seeds and blitz in a food processor.
- In a mixing bowl beat the eggs and sugar until fluffy and light. Add the puréed orange, ground almonds and baking powder and mix well.
- Place the mix into the prepared tin and bake for one hour.
- Test with a skewer or needle and make sure it comes out clean.
- Remove the cake from the oven allow to cool for 30 minutes, constantly brushing with the glaze every couple of minutes.
- Remove the cake form the tin, garnish with sliced orange and toasted flaked almonds and allow to cool completely before cutting.
- Serve with whipped cream.
