- 2 navel oranges
- 220g caster sugar
- 1 teaspoon baking powder
- 6 large eggs
- 250g almond flour
Boil the whole oranges for 2 hours. Don't skimp on this step, because less than 100% boiled oranges equals bitter oranges, equals a bitter cake. And who wants that?
Blend the oranges into a pulp, then let them cool.
Seperate the eggs. Mix the yolks with the sugar, baking powder, almond meal, and pulp. Whisk the egg whites, and when they form soft peaks, slowly fold into the mix.
Pour into your chosen tin (approx 22 cm round tin), and bake for between 45-60 minutes at 180 degrees (160 if you have a fan forced oven)
Let the cake cool in the pan.
My verdict:
This cake was easy to make, but it took FOREVER! Over 4 hours, though most of it wasn't active cooking time. But the thing is, when I want cake, I want it pretty quick. That's half the joy of baking, as far as I'm concerned.
So while it was delicious, it not high on my list of cakes to make again.
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