Monday, 18 March 2013

Orange And Almond Cake

Sometimes fresh is best, and this orange and almond cake couldn't be simpler. We've been indulging in hearty autumn meals for the past few weeks, and with all of the soups and tarts for dinner I've been leaning towards lighter desserts (as seen here). Although the inspiration for this cake came from watching Food Safari reruns (always a great idea), orange and almond desserts seem to pop up a lot around Easter time, and this would be ideal to make in advance for Easter lunch.

 Orange and almond cake (adapted from Food Safari)
2 oranges
250g caster sugar, plus extra for dusting
6 eggs
250g almond meal
1 tsp baking powder
icing sugar

  1. Wash the oranges and cook in boiling water for two hours. Check on the water every so often to ensure that the pot doesn't boil dry.
  2. Drain the oranges and allow to cool slightly before pureeing with a blender or processor.
  3. Preheat the oven to 190 degrees Celsius. Grease a 20cm springform cake tin with butter and dust with caster sugar.
  4. Place the eggs and 250g caster sugar in a bowl and beat well. Add the orange puree, almond meal and baking powder and mix to combine.
  5. Pour into the tin and dust the top with more caster sugar. Bake for 1-1 1/2 hours, or until the top is golden brown. Dust with icing sugar to serve.

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