Whole Orange Cake

This cake is the perfect dessert cake. And the fact that it uses two whole oranges (skin and all!) makes it super moist and oh so fabulous!

I remember my Mum making this in the 80s.

I often boil the oranges the day before so they can then cool in the fridge then make the cake the day of serving.

It doesn't need icing, just a dust of icing sugar and serve with cream and berries.

Enjoy! This is a fave of mine.

Ingredients:

2 Oranges, Washed

1 Cup Caster Sugar

6 Free Range Eggs

1 Cup Almond Meal

1 Tsp Baking Powder

Icing Sugar, To Serve

Method:

Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Keep an eye on the water level and top up if neccesary.

Drain and allow to cool to room temperature or in fridge, then puree in a food processor. This step can be done ahead of time.

Preheat the oven to 160°C. Grease and line a 22cm spring form cake tin with baking paper.

Beat the eggs and caster sugar until well combined. Stir in the orange puree followed by the almond meal and baking powder.

Pour the batter into the prepared tin and cook for 1 hour.

Once cooled dust with icing sugar and serve.