On Sunday night we had a family dinner to celebrate both my father’s and Mike’s birthdays which I had missed last week while in Paris. In a jetlagged state I made the main course and Mum baked the birthday cake for dessert. When she asked what Mike liked I remembered her orange cake that she used to make regularly but somehow we’d all forgotten it. It’s great as a dessert. If you’re gluten free, this is a cake for you as no flour is used.
- 2 whole oranges
- 6 eggs
- 1 cup sugar
- 225g ground almonds
- Apricot jam to glaze
- Flaked almonds lightly roasted
This makes a large cake that is enough to easily serve 10-12 people. Halve the qualities for a smaller cake.
Boil the oranges whole in water for 2 hours. Drain, cool, cut into quarters and remove any pips. Pulp the quarters, including the skin, in a food processor.
Preheat your oven to 180°C.
Separate the egg whites and eggs into 2 bowls. Beat the yolks, add ¾ cup of the sugar, mix again then add the ground almonds. Fold in the orange pulp.
Beat the egg whites till stiff then fold in the remaining ¼ cup sugar.
Fold this mixture into the orange and almond mix
Pour into a 28cms well-greased cake tin with removable bottom. Cook for approximately 45 minutes. It will be lightly browned.
Cool in the tin for a few minutes then remove from the tin. Warm up the apricot jam to slightly melt it and then brush it over the top of the cake. Sprinkle with the toasted almonds.
Serve with plain yoghurt or whipped cream. To make the cake even more delicious for dessert pass also serve with a splash or two of Grand Marnier and peeled and sliced oranges which have been soaked in this orange flavoured liqueur.