Orange and Almond Cake

Orange and Almond Cake

Ingredients
2 Australian oranges (eg. Valencia)
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar

Wash oranges and place unpeeled in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.

Preheat oven to 190°C.

Break 6 eggs into a large mixing bowl. Add caster sugar and using a hand mixer beat until pale and thick. Bowl must be large enough to later add the orange/almond mixture.

Break up the oranges and blend together in the food processor to a smooth consistency. Add the orange puree to the egg mix. Add the almond meal and baking powder and blend all the ingredients together to form the cake mix.

Grease a 20 cm spring form baking pan with butter and dust with caster sugar or line the inside of the tin with baking paper to prevent sticking and over browning.

Pour batter into the pan and sprinkle caster sugar on top and bake for 1 – 1 1/2 hours or until the top is golden brown.

Remove cake from oven and let cool before removing from the tin.

Dust with icing sugar to serve.

Notes:

* Cooked oranges and the cake mix tasted bitter but after the caked was cooked it was sweet.  Some bakers suggest removing the stems as these are bitter.
* This can be made a day ahead of time.  Flavours are better the next day onwards.
* Keeps for up to 3 days.  Cake can be portioned and frozen.

Recipe courtesy of Food Safari

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