Orange and Almond Cake Recipe

Adapted from Robyn Russell’s recipe on Taste.

Total Time: 2 hours, 1 hour prep, 1 hour cooking

Makes 1 thick cake or 2 thin cakes (about 3cm deep)

Ingredients

• 3 medium-small oranges, unblemished
• 5 eggs
• 1 cup sugar
• 2 1/2 cups almond meal
• 1 tsp baking powder
• sliced almonds for the top.

Method

1. Wash the 3 oranges and place them in your pressure cooker with enough water to cover the oranges (the oranges will float, but that’s fine). Cook for 30 minutes until soft.
2. Preheat oven to 170 degrees celcius.
3. While boiling the oranges, beat the eggs until thick and lighter in colour.
4. once oranges are cooked, remove and slice into quarters, removing any seeds. Place into a blender and puree until smooth.
5. Add all other ingredients except the sliced almonds and mix until combined.
6. Line a pan with baking paper and grease. Pour the cake mix into the pan, sprinkle the sliced almonds on top for added texture and bake for 1 hour. The cake shouldn’t rise (or only a tiny bit).
7. Once cooked, the cake should bounce back slowly from being pressed. This is a very moist cake, but it shouldn’t be runny.
8. Let the cake sit for 20 minutes and turn out onto a cooling rack to fully cool. Store in an airtight container for… a long time. Mines is still 2 weeks strong in the fridge. Note that the cake is best prepared in advance (2 days is good), as I found it sweetened over time.