This is an incredibly moist cake. It almost tastes wet as you eat it, but it is incredibly moreish and full of orange flavour. If you use gluten free baking powder this becomes a treat for those of you who need to eat gluten free.
Line a two muffin, or individual rectangular cake tins (as pictured) with baking paper. Alternatively you can make this as one large cake – use a 24cm round tin. Preheat oven to 170 degrees Celsius.
Put the oranges into a medium saucepan. Cover with water and put on to boil. Once boiling, reduce heat, cover, and allow to simmer for 1 hour. Remove and allow to cool slightly.
Chop the oranges and place in a food processor. Pulse until smooth. Set aside.
Beat the eggs with the sugar until thick (a bout 8 minutes). Add the almond meal, baking powder. Vanilla and orange puree and mix to combine.
Spoon the mixture into the prepared tin and place in the oven. Bake for 25 minutes (small individual cakes) or 35 – 45 minutes (larger cake) or until when touched the cake springs back. Allow to sit for 30 minutes before removing from the tin and allowing to cool on a wire rack.
Dust with icing sugar and serve.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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