This recipe came from Sarah, one of the girls in my mothers group, it’s a real stunner and definitely one for the grown ups. I love orange cakes but the recipe I have used in the past is an Orange Syrup Cake which is delicious but super sweet, this one has no butter and less, but still quite bit of sugar so it’s ever so slightly healthier.
Makes one 22cm round or 20cm square cake
oranges (unwaxed, blemish free)
420g caster sugar
1 teaspoon baking powder
420g ground almonds
- Scrub oranges and leave them whole. Put them in a large pot with enough water to cover them. Put a small plate on top to keep them submerged. Bring to the boil, then reduce and simmer for about an hour until the oranges are very soft.
- Grease the tin and line the base and sides with baking paper (that extends 2cm above the cake tin).
- Drain oranges well, then leave to cool enough to handle. Cut each into quarters and remove the pips. Puree in a blender or food processor (skin and all).
- Beat eggs, sugar, baking powder and a pinch of salt until pale and creamy. Beat in almond and 420g of the orange puree. Leave for 20 mins and preheat the oven to 180.
- Pour into the tin and bake for 1 hr 30 mins until golden brown and a skewer poked into the centre comes out clean.
- Cool completely in the tin.
The cake is lovely as it is but to turn it into a desert I iced it with dark chocolate ganache and served with a dollop of double cream, decadent.