1. Bring a pot of water to the boil, add the oranges, cover and simmer for one hour. 2. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work). 3. While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl. 4. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth. 5. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together. 6. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C. 7. Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate. 8. Added thoughts -- This cake DOES NOT need any syrup poured over it. 9. NB.Simply double this recipe to get two large cakes. It is just as successful. 10. Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially. ---------------------------------------------------------------------------
Nutrition
Ingredients
