(Adapted from Stephanie Alexander‘s The Cook‘s Companion)
2 large Summer Gold oranges (skin on) which have been boiled*
6 eggs, lightly beaten
250 gr of ground almonds
250 gr of caster sugar
1 teaspoon of baking powder
*Boil the oranges the night before and allow them to cool overnight before preparing the cake the next day. It makes your house smell devine too!
Boil the oranges (skin on), barely covered in water in a covered saucepan for 2 hours.
Once cooled, cut them open, remove any pips and chop into rough segments, including the rind.
Preheat the oven to 190 deg C and butter and flour a 24cm springform pan.
Blend the oranges and eggs quite thoroughly in a food processor.
Mix the ground almonds, sugar and baking powder in a bowl and add the orange mixture and whisk it all together to combine.
Pour the batter in the cake tin and bake for 45 mins to 1 hour.
Once cooled turn it out on a cake rack and dust with icing sugar.
Serve with thick cream.
Image by Peter G