Publications
Makes: 1 cake
Preparation time: 25 minutes
Cooking time: about 1 hour
Oven temperature: 180°C
• 2 whole oranges, well washed
• 250 ml light brown sugar
• 5 ml baking powder
• 250 g almond flour*
SYRUP
• juice of 1 orange
Pantry items:
• 6 extra-large eggs
• 250 ml sugar
1 Place the oranges in a small saucepan and cover with water. Cover, bring to the boil and cook for 2 hours until soft. Top up the water if necessary.
2 Place the cooked oranges, peel and all, in a food processor or blend with a stick blender. Beat the eggs and sugar until light and fluffy. Fold in the baking powder, almond flour and orange purée until just combined. Spoon the batter into a prepared 23 cm springform pan lined with baking paper and bake for about 1 hour until cooked through. Use a cake tester or kebab skewer to prick the cake all over (this helps the syrup to soak in).
3 Make the syrup Put the sugar, orange juice and 200 ml boiling water in a pot and stir until the sugar has dissolved. Increase the heat and cook for 3 minutes. Pour the hot sauce over the cake and allow to cool.
