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This is so moist it can also be served as a pudding with whipped cream. It contains no flour, so it is good for people who can't tolerate wheat, but still want to have their cake and eat it. You'll need a food processor.
Ingredients
Makes 12 servings
- 375g oranges or clementines
- 6 eggs
- 225g caster sugar
- 250g ground almonds
- 1 heaped tsp baking powder
Preparation
1. Put the oranges / clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2. Drain and leave to cool.
3. Preheat the oven to gas mark 5/190ºC. Grease and line a 21cm Springform tin.
4. Cut each orange / clementine in half and remove any pips. Put the whole lot - skins, pith, fruit and all - and blitz in a food processor. Then tip in all the remaining ingredients and pulse to a pulp.
5. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. You'll probably need to cover with greaseproof paper after about 30-40 minutes to stop the top burning, so keep an eye on it.
6. Remove from the oven and leave to cool, on a rack, but in the tin.
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