I love flourless cakes! It's like you're eating dessert but for morning or afternoon tea. This one uses the whole orange. That's right, skin, pith, flesh, EVERYTHING. Because of this, the cake is not sickly sweet and doesn't make you want to slip into a sugar coma after consumption. It's also very versatile. You can dust with icing sugar (like I have), drench it in an orangey syrup, drizzle with a thin glaze or, for sheer decadence, serve with a dollop of cream.
2 Large Oranges
1 1/4 cup Castor Sugar
2 1/2 cups Almond Meal
1 tsp Baking Powder
To Make the Cake...
Preheat oven to 170 degrees celsius.
Place the oranges in a saucepan and cover completely with water. Bring to the boil and simmer, covered, for 1 hour, or until the oranges are soft. Chop into chucks and blend until smooth.
With an electric mixer, beat the eggs and sugar together until thick, pale and creamy.
To the egg mixture, gently fold in the pureed orange, almond meal and baking powder. Because there is no flour, the baking powder will help the cake to rise. Place mixture into a spring form tin and bake for 50 - 60 minutes, or until the skewer comes out clean. You may need to place foil over the cake to stop it from burning on the top.
For this recipe I made my own almond meal. By all means, you can make your life easier and buy the package almond meal. But I like leaving the almond skins on and the fact that grinding them up yourself gives you some fine bits and some chunky bits. Giving the cake a bit of texture.