- 2 large navel oranges (you want to choose oranges with unblemished skins as the whole fruit is used in this recipe)
- 5 eggs
- 1 1/4 cups (250g) caster sugar
- 2 1/2 cups (250g) ground almonds
- 1 teaspoon gluten-free baking powder
- Pure icing sugar to serve
- Preheat oven to 170°C and grease and line the base of your favourite cake tin.
- Place the two whole oranges in a saucepan, cover with water and pop the lid on. Bring to the boil and then simmer for 1 hour ensuring that the oranges always remain bobbing in the water without touching the bottom.
- Drain and cool the oranges then chop into quarters and remove any seeds. Now blend the chunks into a puree until smooth.
- Beat the eggs with the sugar until thick and then add the orange puree, ground almonds and baking powder. Mix through well.
- Pour into prepared tin and bake for 1 hour. It may look like there is too much mix for the pan, but it does not rise like a flour cake.
- Remove for the oven and leave the cake to firm up in the tin for 20 minutes before turning out, removing the baking paper and then flipping over to finish cooling right way up.
This cake definitely mellows and gets better with a little time and can be prepared up to 48 hours in advance. Decorate with orange zest and almonds and serve with sifted icing sugar on top.
Enjoy this recipe from our
Yoga Teaching Sydney Team.