This luscious moist cake is a great way to use up your surplus citrus and eggs. Serve it warm with a generous dollop of Tilba cream...mmm!
2 large fresh oranges with peel intact
2 cups water
2 cups water extra
1 cup castor sugar
300g almond meal or blanched almonds
1 teaspoon gluten free baking powder
In a medium saucepan, bring 2 cups of water to the boil. Add oranges, simmer for 2 minutes, then drain (this removes some of the bitterness from the peel). Add 2 extra cups of water to the saucepan, bring to the boil again and simmer oranges till soft (about 30 minutes). Leave to cool, remove any seeds and chop into pieces. You can remove some of the peel at this stage if you prefer a sweeter cake.
Preheat oven to 180 C. Grease and flour a 22cm round baking tin.
Place oranges, castor sugar, almond meal (or almonds) and baking powder into the food processor and process until smooth. Pour mixture into baking tin and bake in the centre of the preheated oven for 45-50 minutes. Cake is baked when a light touch to the centre springs back.
Allow to cool before turning out.
Best served while still a little warm. Drizzle over some freshly squeezed orange juice or orange liqeur, dust with pure icing sugar and serve with thick cream or vanilla ice cream. Decorate with fresh orange zest.
Store in an airtight container in the refrigerator for up to 3 days.
Metric measures used in this recipe.