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Orange and almond cake

This orange and almond cake is perfect for afternoon tea.

Mar 09, 2016 11:51pm
  • 2 hrs 40 mins cooking
  • Serves 10
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Ingredients

Moist whole orange cake
  • 2 (480g) oranges
  • 1/3 cup (110g) blanched almonds, toasted
  • 1 cup (220g) caster sugar
  • 1 teaspoon baking powder
  • 6 eggs
  • 2 cup (250g) ground almonds
  • 2 tablespoon plain flour
  • 2 tablespoon icing sugar

Method

Moist whole orange cake
  • 1
    Place washed unpeeled oranges in a medium saucepan. Cover with cold water and bring to the boil. Boil, covered, 30 minutes; drain. Repeat process with fresh water, boil about 1 hour or until oranges are tender; cool.
  • 2
    Preheat oven to 180°C. Grease a deep 22cm round cake pan and line base and side with baking paper.
  • 3
    Process the blanched almonds with 2 tbsp of the sugar until finely chopped.
  • 4
    Trim ends off oranges and discard. Halve oranges; remove and discard seeds. Process oranges, including rind, with baking powder until mixture is pulpy.
  • 5
    Beat eggs and remaining sugar in medium bowl with electric mixer about 3 minutes or until fluffy and paler in colour. Fold in almond mixture, ground almonds, flour and orange pulp. Pour mixture into pan. Bake about 1 hour. Cool cake in pan.
  • 6
    Turn cake, top-side up, onto serving plate; dust with sifted icing sugar.

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