This delightful flourless orange and almond cake is citrusy,nutty ,moist and so easy to make. It’s got the right balance of flavour, texture and is perfect for tea time or any other celebration.
Some of the ingridients used in this recipe are
Ingredients
Makes a 23cm round cake
375g oranges (approximately 5-6 small oranges)
6 eggs
225g raw brown sugar /caster sugar (the original recipe has caster sugar)
250g ground almonds (without skin)
1tsp baking powder
Icing sugar Sliced orange x 1 Rosemary sprigs for garnishing
Directions
1. Heat the oven to 180°C.
2. Line a 23cm non-stick springform tin with baking parchment. (If not using a non-stick tin, then lightly oil the sides).
3. Put the oranges into a saucepan and cover with water. Bring to the boil and simmer gently for at least 1 hour or until the oranges are completely soft (this may take longer depending on the rate of boiling and size and thickness of the fruit).
4.Once soft remove the saucepan from the heat and allow the clementines to cool
5.Once cooled, blend the oranges in a food processor until smooth.
6. In a large bowl, add in your almonds, brown sugar and baking powder. Follow with the eggs and orange puree using an electric whisk until well combined.
7. Pour the cake mixture into the prepared tin and bake for 50 – 60 minutes until a skewer comes out clean and the surface is set.
8. Once cooked remove the cake from the oven and transfer to a wire rack to cool. When cool remove the cake from the tin and dust with icing sugar and slices of orange and rosemary sprigs.
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