Orange and almond celebration cake

(Adapted from Stephanie Alexander‘s The Cook‘s Companion)

Ingredients:

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!

Method:

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