This cake can be eaten warm or cold, either sprinkle the cake with orange zest and icing sugar or garnished with fresh fruits.
This cake can be eaten warm or cold, either sprinkle the cake with orange zest and icing sugar or garnish with fresh fruits. We like to use slices of peaches and raspberries.
- 2 oranges
- 6 eggs separated
- 250 g caster sugar
- 250 g ground almonds
- 1 teaspoon baking powder gluten free
- orange zest
- icing sugar
- fresh fruit
Cook the whole oranges (including skin) in boiling water for about 1 hour and allow to cool.
Preheat the oven to 190 Celsius. Prepare the cake tin with baking paper.
Remove the pips from the oranges, place in a blender and liquidize the oranges, skins and all (yes, really!) and set aside.
Beat the egg yolks and sugar together in a bowl until pale and creamy (the whisk should be able to leave a faint trail on top).
Add the almonds, baking powder and liquidized oranges and mix gently but well.
Using another bowl beat the egg whites to form soft peaks then fold gently but thoroughly into the egg mixture.
Pour into the cake tin and spread evenly.
Bake for 40 - 60 mins ( for the first 20 mins on the top shelf then move to a lower shelf if the cake starts to brown on top). The cake is cooked when it bounces back if pressed gently in the centre with a finger.
Due to the moistness of this cake it is very good just on its own or served with either whipped cream, marscapone or do as Greeks do and serve with yoghurt and sweet syrup Keep any leftover cake in the fridge.
Recipe submitted by Rachel O'Sullivan
Photos by kildi.com