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Orange and almond cake

A classic moist cake
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 10

Ingredients

  • 2 large naval oranges
  • 5 eggs
  • 1¼ cups caster sugar (250 grams)
  • 2½ cups ground almonds (250 grams)
  • 1 tsp baking powder
  • Pure icing sugar or orange icing to decorate

Instructions

  • Preheat oven to 170°C. Grease and line the base of a 20cm cake tin.  
  • Place two whole oranges in a saucepan and cover with water. Bring to the boil and simmer, covered, for one hour, ensuring that the oranges remain covered with water. Drain and cool.
  • Chop the oranges into quarters, discard any seeds.  Place orange chunks into a blender and puree until smooth.  
  • Beat eggs with sugar until thick, then add the orange puree, ground almonds and baking powder and mix well. 
  • Pour into prepared pan and bake for one hour.
  • Leave the cake in the pan for 20 minutes to set firmly then turn out, remove the baking paper and turn over to finish cooling right way up.
  • This cake definitely mellows with a little time and can be prepared up to 48 hours in advance. To serve, sift icing sugar on top or decorate with orange icing as preferred.