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Orange and Almond Cake

2 large Oranges
6 large Eggs
9 oz. Caster Sugar
9 oz. Ground Almonds
2 tsp. Baking Powder.

Either:
Put the oranges in a small saucepan and cover completely with water.
Bring these up to the boil and then simmer gently for 2 hours.
(Put a lid on to make sure too much water doesn't avaporate and top up with some more water if they are not completely immersed).
After two hours take them out of the water and let them cool.
Or:
Put the oranges in a bowl and cover with cling film.
Put into Microwave at full for 3 to 4mts. (Or when tender when pierced with a sharp knife).
Then let them cool.

Cut them in half and discard the pips and then tip all the rest of the orange, flesh, skin and juice into a food processor and pulse it to a puree.
Beat up the eggs with the sugar in a large bowl until they are pale and thick and then fold in the ground almonds and the baking powder and the orange puree.
Pre heat your oven to Gas 4, 175 C, 350 F.
Line the base of an 9" cake tin with non stick paper and grease the sides.
Pour in the cake batter and bake at this temperature for one hour.
This cake remains very moist and it needs no icing.
Also note it contains no flour so it is suitable for gluten free diets.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef