Men have stopped me in the street to tell me how making this cake has changed their lives – “it’s SOOOO good “ they say in a hushed aside like we don’t know. Even the most challenged cook will have success here- one word – delicious!
This flourless cake does tend to sink slightly on the sides when baked but it is light and a delight to eat. Sprinkle with icing sugar and serve with plain yoghurt.
1 1/2 oranges
½ cup caster sugar
1 Tsp baking powder
250g ground almonds
350ml fresh orange juice
1 cup sugar
Place the whole orange and the half in a pot and cover with water and simmer gently for about 90 minutes or until your finger will push through easily into the fruit. Drain and cool. Puree in blender.
Whisk the eggs and sugar in your cake mixer and fold in the pureed oranges, ground almonds and baking powder.
Place in a well-greased and lined spring form 21 cm cake tin.
Bake at 180degC for 40 minutes or until a skewer comes out cleanly.
While the cake is baking prepare the topping. Boil the sugar and the juice in a small pot till it reduces by half and becomes syrup. Pour the hot syrup over the cake.
You can do this ahead and cook the orange sand leave to cool in the water and drain the next day ready for the next step.
* Whenever you use baking powder – always ensure you go to the bottom of the packet as baking powder “sits” the good raising agent tends to sink to the bottom.
* Making a disc of baking paper to rest over the base of the cake tin helps lift the cake out of the tin base so easily.
* Do not panic if the cake appears to sink in – this often happens with ground almond based cakes and if anyone makes a complaint don’t give them another slice!