Whole Orange Cake - flourless

Prepare the Oranges

Notes: Boiling the oranges removes the bitterness from the pith (white part). This makes the cake moist and bursting with orange flavor.

Ingredients

2 medium oranges, fresh whole with rind on

Instructions

Place oranges in a pot and cover with cold water. Bring to a boil over medium-high heat.

Boil for 10 minutes and then drain.

Repeat the boiling and draining process two more times. A shortcut is to boil continuously for 40 minutes without draining, just be sure to keep an eye on the water level.

Once boiled, rinse the oranges and let them cool slightly. Slice them, then dice, removing any seeds. Let them cool completely.

Make the Cake Batter

Ingredients

2 3/4 cups almond meal / ground almonds

6 large eggs, at room temp

1 1/4 tsp baking powder

1 1/4 cups white sugar

Instructions

Preheat the oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper.

Place the cooled, diced oranges in a food processor.

Blitz on high for four 10-second bursts, scraping down the sides in between, until it resembles a marmalade consistency.

Add the almond meal, eggs, baking powder, and sugar to the food processor and blitz for 5-10 seconds on high until just combined.

Bake and Serve

Notes: The cake is sticky, so if you're not using a loose-base pan, cover the surface with baking paper before turning it out to prevent it from sticking.

Instructions

Pour the batter into the prepared cake pan.

Bake for 60 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan before turning it out.

Decorate as desired with slices of fresh oranges, rind strips, or a dusting of powdered sugar. Cut and serve.