by Angela Counsel
This recipe takes a little longer than most, but the taste of the end result is absolutely worth it! A great healthy option for a dinner party dessert.
PREPARATION TIME 10 mins plus overnight cooling time
COOKING TIME 2¼ hours
Cooking oil spray, for greasing 2 oranges (about 240g), unpeeled
6 eggs 1 cup rapadura sugar
250g almond meal 1 tsp baking powder
Icing sugar, sifted, for dusting Orange zest & toasted almonds, to serve
Note: If you prefer, you can substitute almond meal with the same quantity of hazelnut meal.
The secret here is boiling the oranges whole – as well as making them extra sweet, it’ll fill your home with amazing aromas.
1. Preheat oven to 170°C.
2. Spray a 22cm round cake tin with cooking oil and line base and side with baking paper.
3. Put oranges in a large saucepan and cover with water. Bring to the boil, then reduce heat and simmer, covered, for 1 hour, ensuring oranges remain covered with water – weigh down with a heatproof plate, if necessary.
4. Transfer oranges to a plate and set aside to cool for 30 minutes or until they reach room temperature.
5. Cut oranges into quarters and remove seeds. Put in a food processor and pulse until smooth.
6. Put eggs in the bowl of an electric mixer. Beat, using the whisk attachment, for 2-3 minutes or until fluffy and foamy.
7. Add caster sugar and whisk on high for 5 minutes or until thick and glossy.
8. Add orange puree, almond meal and baking powder, and mix until well combined.
9. Pour mixture into prepared tin.
10. Bake for 1¼ hours. Set cake aside in tin for 6 hours or overnight to cool completely.
11. Turn out cake onto a serving platter or cake stand. Dust with icing sugar and decorate top of cake with orange zest and almonds just before serving. Cut into slices and serve with double cream.