INGREDIENTS
- 2 medium oranges
- 6 eggs
- 250g caster sugar
- 250g almond meal
- 1 teaspoon baking powder
- Icing sugar, for dusting
METHOD
- Place whole oranges in a pot, cover with water and boil for 1 hour. Drain and cool.
- Cut oranges into quarters, remove seeds, and blend into a smooth purée.
- Preheat oven to 170°C and grease a 23cm round cake tin.
- Beat eggs and sugar until pale and fluffy.
- Fold in orange purée, almond meal and baking powder until combined.
- Pour into prepared tin and bake for 50–60 minutes, or until a skewer comes out clean.
- Cool in the tin, then dust with icing sugar before serving.
