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You simply cannot go wrong with this cake! There is quite a bit of time required for preparation though- but the end result is worth the effort!
INGREDIENTS:
2 medium oranges
2/3 cups blanched almonds, toasted
1 cup castor sugar
1 tsp baking powder
6 eggs
2 cups ground almond meal
2 tbs plain flour
METHOD:
1. Place unpeeled oranges in a medium saucepan; cover with cold water, bring to a boil. Boil, covered, 30 minutes; drain. Repeat process with fresh water, boil about 1 hour or until oranges are tender, cool.
2. Preheat oven to moderate (180-190C/350-375F/Gas mark 4-5). Grease a deep 22cm- round cake pan; line base and side with non-stick baking paper.
3. Process toasted, blanched almonds with 2 tablespoons of the sugar until finely chopped.
4. Trim ends of oranges and discard. Halve oranges; remove and discard seeds. Process oranges, including rind, with baking powder until mixture is pulpy.
5. Beat eggs and remaining sugar in medium bowl with electric mixer, for about 3 minutes, or until fluffy and pale in colour. Fold in almond mixture, almond meal, flour and orange pulp. Pour mixture into prepared pan.
6. Bake in oven about 1 hour or until cooked when tested. Cool in pan.
7. Turn cake onto serving plate and dust with sifted icing sugar.
ENJOY
** The intensity of the flavour is retained by blanching the whole fruit, peel and all**
INGREDIENTS:
2 medium oranges
2/3 cups blanched almonds, toasted
1 cup castor sugar
1 tsp baking powder
6 eggs
2 cups ground almond meal
2 tbs plain flour
METHOD:
1. Place unpeeled oranges in a medium saucepan; cover with cold water, bring to a boil. Boil, covered, 30 minutes; drain. Repeat process with fresh water, boil about 1 hour or until oranges are tender, cool.
2. Preheat oven to moderate (180-190C/350-375F/Gas mark 4-5). Grease a deep 22cm- round cake pan; line base and side with non-stick baking paper.
3. Process toasted, blanched almonds with 2 tablespoons of the sugar until finely chopped.
4. Trim ends of oranges and discard. Halve oranges; remove and discard seeds. Process oranges, including rind, with baking powder until mixture is pulpy.
5. Beat eggs and remaining sugar in medium bowl with electric mixer, for about 3 minutes, or until fluffy and pale in colour. Fold in almond mixture, almond meal, flour and orange pulp. Pour mixture into prepared pan.
6. Bake in oven about 1 hour or until cooked when tested. Cool in pan.
7. Turn cake onto serving plate and dust with sifted icing sugar.
ENJOY
** The intensity of the flavour is retained by blanching the whole fruit, peel and all**
