Whole Orange Cake – flourless

Boiling the Oranges

Notes: This step is crucial to remove the bitterness from the pith (the white part of the rind) and to soften the oranges.

2 medium oranges, fresh whole with rind on (600g/1.4 lb total weight)

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

Boil for 10 minutes and drain.

Repeat the process twice more: Put oranges back in the pot, cover with cold water, boil for 10 minutes, and drain.

Rinse the boiled oranges, then let them cool slightly so you can handle them.

Slice into 1cm / 1/4" slices, then dice, removing any seeds. Allow to cool completely.

Notes: A food processor makes this step incredibly easy, blitzing everything into a smooth batter.

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

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

Place the cooled, chopped oranges in a food processor.

Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency.

Add the almond meal, eggs, baking powder, and sugar to the food processor.

Blitz for another 5–10 seconds on high until just combined.

Notes: The cake is fragile when warm, so it's important to let it cool completely in the pan.

Pour the batter into the prepared cake pan.

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

Cool the cake fully in the cake pan before turning it out.

To help turn it out without it sticking, you can cover the surface with baking paper before flipping.