So as promised my lovely orange and almond cake!!!

It’s a very easy recipe only remember you do need to have a food processor! You see I get very excited about a recipe and don’t actually read it fully and in the middle of it realise that I am missing something 🙂 Well at least I got all my ingredients right ha ha.

And they are as follows:

  • 2 large navel oranges (choose oranges with unblemished skins as the whole fruit is used in this recipe)
  • 5 eggs
  • 250 g caster sugar
  • 250 g ground almonds
  • 1 tsp baking powder or gluten-free baking powder  if you want it to be gluten-free
  • Pure icing sugar to serve

So to start place the oranges in a large saucepan and cover with cold water, bring to the boil and simmer for 2 hours then drain and leave to cool. 

Now heat the oven to 170 C and get your tin ready. Grease the base and sides of a 23 cm/9 in spring-form tin and line it with baking paper.

My tin is a little smaller 🙂 so I left the sides slightly higher, just in case, ha ha.

Chop the oranges into quarters, discard any seeds, then place the chunks into a food processor and puree until smooth. I of course don’t have one so chopped the oranges with a knife till smooth, it took a while…

Then whisk the eggs and the sugar together until thick and foamy and the mixture forms the trail from the beater it is ready.

Stir together the ground almonds, baking powder and orange puree, add a large spoon of egg mixture to loosen it then fold the rest of it in.

Pour into the prepared tin (you can see my tin is tiny bit small)  Bake for 1 hourLeave the cake to rest in the tin for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake tastes better the next day and can be prepared up to 48 hours in advance. To serve, sift icing sugar on top and you can decorate with orange zest and almonds. Yum yum! It is soooo good!