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This amazing recipe is by Ronnie Kahn from the OzHarvest Cookbook
If the oranges are from your own tree, give them a wash and you’re ready to go. If you’re buying oranges, try to find organic, or fruit that don’t have a waxy coating on them – you’re going to use the whole fruit for your cake. Give them a really good scrub.
Put the oranges in a large pan, cover with cold water and bring to the boil. Reduce the heat to a very low simmer, cover the pan and leave the oranges for about 2 hours. Drain well.
Cut the oranges in quarters and remove any seeds and hard bits. Pulp the entire oranges until smooth – you can use a blender or keep them in the pan and use a hand-held mixer. (At this stage you can put the pureed orange in a container and keep in the freezer for months and months until your next orange harvest. I usually cook up many batches of oranges to freeze.)
Preheat the oven to 180°C. Line a 20cm round springform cake tin with baking paper (or a slice tin if you’re making this for lunch boxes).
Mix together the sugar, eggs, ground almonds, baking powder and pureed orange. Pour into the tin and scatter the almonds over the top. Bake for 50 minutes to 1 hour. Check after about 40 minutes and cover the top of the cake if it’s already browned enough. Cool in the tin and dust with icing sugar to serve.
NOTE: This cake keeps very well in a tin for days, or freezes well. You can slice before freezing, put in an airtight container and take a piece out whenever needed. It’s glutenfree, so is a good recipe to have up your sleeve for flour-intolerant friends.
Visit www.ozharvest.org for more information.
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