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Pre-heat oven to 170°C. Spray the base and sides of a non-stick free form cake tin with oil. Line with baking paper too, if you don’t trust your cake tin.
Place whole oranges in a large saucepan and cover with plenty of water. Bring to the boil and simmer for approximately 1 hour, ensuring oranges remain covered at all times with plenty of water.
When oranges are soft, drain and cool. Chop oranges into quarters, discard any seeds, then place the chunks into a food processor and purée until smooth.
Whisk eggs and sugar until thick, white and creamy, and add cooled orange purée and then carefully fold in ground almonds taking care not to knock out all the air.
Pour into prepared pan and bake for 1 hour. Test with skewer which should come out clean when removed from centre of cake.
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