6
orange and almond cake
ingredients
4 large navel oranges
00g (oz) caster sugar
50g (9oz) ground almonds
1 tsp baking powder
5 free range eggs
butter for greasing
serves 8-10
1. Preheat the oven to 190°C/5°F/gas
mark 5. Grease and line the base of a
0cm (8 inch) springform cake tin with
parchment paper.
. Place the oranges in a pan and cover
them with cold water. Bring to the boil
then turn down the heat. Cover and
simmer for 1½ hours. Check the water
level regularly to make sure that they
don’t boil dry. Remove the oranges from
the heat and allow them to cool All this
can be done in advance and stored in
the refrigerator until you are ready to
construct the cake.
. Remove the oranges from the water, cut
two of them into chunks and remove any
pips. Thinly slice the remaining oranges
and arrange half of them on the bottom
of the cake tin. Keep the remaining
orange slices for the top.
4. Place the chunks of orange into your
food processor along with the remaining
ingredients. Use the chopping blade and
the pulse button to process until the
ingredients are well mixed.
5. Spoon the mixture into the cake tin.
Top with the remaining sliced oranges
and bake in the preheated oven for
method
