Orange and almond cake
2 whole oranges
250 gr ground almonds
250 gr sugar (can be caster sugar or soft brown sugar or mixed)
2 teaspoon baking powder
1 teaspoon cinnamon (optional)
Take the zest off the oranges and put aside.
Cover the oranges with water and boil whole for about an hour or until really soft.
When the oranges are cold, put them in a food processor and whizz them up until pulped. Add the eggs and whizz again.
Add all the other ingredients a bit at a time and whizz up well.
Lastly, add the zest of the oranges and whizz up again until all is well mixed in.
Pour into a lined round tin (it sticks otherwise!) and cook at 170 degrees for about 1 hour. If it starts to go too brown on the top during cooking, place a piece of baking paper or foil over it to stop it burning.
Let it go completely cold before removing from the tin, carefully!
It can either be served warm or cold with some crème fraiche or cream.
You can also make a glaze with the orange water that is left in the pan:
Add some sugar and a bit of orange juice and boil it until it starts to be a syrup. This can be used to brush the top of the cake when you serve it! You can also slice fresh pieces of orange to go on top too.
Thank you Bassie Scott (aka Smith) for this lovely recipe.
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