This cake has no butter or oil, and no flour. It is very moist and has a certain ‘upmarket’ café/bistro style and it is “Gluten Free”.
250 grams of cooked (whole) oranges. *See Note
250 grams Castor Sugar
250 g Almond Meal
1 tsp baking powder
Place whole oranges in a saucepan of water, cover tightly and simmer gently for 2 hours – *see note below. Set aside to cool. Cut oranges into quarters and remove seeds. Puree oranges together with the skin in a food processor. Measure out 250 g of the pulp. This step is essential so the cake is not too mushy and will set.
Beat eggs and sugar until thick and pale. Fold in combined almond meal, baking powder and orange pulp.
Pour into a greased and floured 20 cm spring form (can use oil spray) and bake at 180°C or 356° F for 30-40 minutes or until cooked when tested with a skewer.
* Half way through the cooking process put a folded piece of aluminium foil over the cake to stop from burning.
Cool in the tin.
If desired, serve with orange slices, marinated in Cointreau or ice with cream cheese icing.
* I cook up to 4/5 oranges at a time and measure out 250 g lots and put in the freezer for the next cake. You will make this cake time and time again and this saves cooking oranges each time.