Ever since I first saw this cake being cooked on Food Safari years ago, I have had it on my ‘to do’ list. It didn’t disappoint! This cake is quite dense and very moist, but because it contains almond meal instead of flour it is extremely easy to eat, as it’s not too rich or heavy. I was worried the orange flavour might be too intense and bitter, but it turned out beautiful. Unfortunately I bake very rarely because any baked goods don’t last long with me around, and this cake was no exception!
Orange and Almond Cake
Adapted from Food Safari by Maeve O’Meara.
- 2 oranges, washed
- 250g caster sugar
- 6 eggs
- 250g almond meal
- 1 tsp baking powder
- icing sugar
Cook oranges in boiling water for 2 hours, changing the water twice to reduce the bitterness from the orange pith. Drain and cool the oranges a little. Puree the oranges with a stick blender or a food processor
Preheat oven to 190 °C. Butter and line a 20-23 cm spring form tin with baking paper.
Beat the eggs and caster sugar in a mixing bowl. Stir in the orange puree, then the almond meal and baking powder. Pour into the tin and bake for about 1 to 1 1/2 hours (depending on your tin size), until golden and cooked when tested with a skewer.
Dust with icing sugar before serving. Beautiful served with double cream or vanilla icecream!
You might also like: