Oranges. So many oranges.
Over a month has passed since our gin-tastic birthday gathering, and we still have leftover citrus. On the hunt to use up the rest, I came across this recipe in my SBS Food Safari cookbook (yes, a real life paper and ink cookbook! It’s so rare these days I don’t pick up my recipes from the internet, so was glad to put this great book to use once again).
I didn’t realise a delicious, moist cake like this was so incredibly easy to make – but this recipe only has 5 ingredients and while it needs a few hours to prepare, you are hardly slaving over a stove for the whole time. The best thing is, it also keeps well in an airtight container, so made for a week’s worth of leftovers for breakfast.
As per usual, I did make a slight alteration to the original recipe, substituting the caster sugar for raw honey. I do have to say that the replacement with honey worked perfectly – the flavours worked so well with the orange tang.
Anyway, here is my version for your baking pleasure:
Flourless Orange & Almond Cake (serves up to 12)
- 2 oranges
- 250g raw honey
- 6 eggs
- 250g almond meal
- 1 tsp baking powder
- icing sugar, to decorate (optional)
- Wash the oranges and place them in a pot of water
- Bring to the boil then turn down to a simmer and cook, covered, for 2 hours
- Drain the oranges and allow to cool – this can easily be done ahead of time if needed
- Once the oranges have cooled, preheat the oven to 190°c
- Butter a round springform cake tin, or alternatively line the tin with baking paper (as I did)
- Puree the oranges in a food processor until smooth
- Place the eggs and honey in a mixing bowl and beat well. If the honey is quite cold and solid, warm it slightly beforehand so it is more fluid (however don’t make it too hot – you don’t want to cook the eggs!).
- Beat the mix until it is well combined and frothy, then add the orange puree and mix again.
- Finally, fold in the almond meal and baking powder
- Pour the mix into your baking tin and bake for 1-1.5 hours, until the top is golden and a skewer inserted to the centre comes out clean.
- Let the cake cool completely before removing from the tin, then if desired dust with icing sugar to serve.