A whole orange, boiled and then pureed, is the secret ingredient in this moist, tangy cake.
ingredients
makes 10 slices
vegetable oil, to oil
flour, to dust
1 medium orange
3 medium eggs
1 cup superfine sugar
2 cups (9 ounce) ground almonds
1/2 tsp baking powder
Confectioner’s sugar, to dust
method
1. Grease and line, then oil and flour a 8 inch spring-release cake pan.
2. Put the whole orange into a small pan and cover with water. Bring to the boil. Cover and simmer for at least 1 hour until tender. Drain and cool.
3. Cut the orange in half and remove the pips. Whiz in a food processor to make a smooth puree.
4. Put the eggs and sugar into a bowl and whisk together until thick and pale. Fold in the ground almonds, baking powder and orange puree.
5. Pour the mixture into the prepared tin. Bake at 180°C (160°C fan oven) for 40 - 50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
6. Unclip the tin and remove the lining paper from the cake. Dust with Confectioner’s sugar and serve cut into slices, with creme fraiche if you like.
