Prep 2 hrs 30 mins
Cook 1 hr
We had to find something for our gluten intolerant friends to eat - and found this somewhere. We've also experimented with changing the citrus component with great results. It seems like a long process but it gives an amazing moist result.
- 2 oranges, large-size, thin-skinned, preferably seedless
- 1 1⁄2 cups ground almonds
- 6 eggs
- 1 cup sugar
- 1 1⁄2 teaspoons baking powder
- Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn't boiled off too much.
- Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).
- Preheat the oven to 180 degrees Celsius. Grease and flour, or line with baking paper, a 9 ½ or 10-inch spring form pan.
- Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.
- Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-coloured. Add the ground almonds and mix well. Mix in the pulped orange at low speed, in two or three additions, beating for 20 seconds after each addition.
- Pour into the prepared pan. Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.
- Options instead of Oranges: 350g cumquats or 3 Meyer lemons or 6 mandarins.