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Whole Orange and Almond Cake




Source of Recipe


From Australian Good Taste, posted by BL Olson


List of Ingredients




* 3 large (about 250g each) oranges
* Oil, shortening or ghee, to grease pan
* 5 eggs
* 315g (1 1/2 cups) caster sugar
* 200g (2 cups) almond meal
* 75g (1/2 cup) self-raising GF flour
* 1 tsp baking powder
* 375ml (1 1/2 cups) botrytis-style dessert wine
* Nut Fluff, to serve

Recipe



1. Place 2 oranges in a large saucepan and cover with cold water. Bring to the boil over high heat. Drain. Return oranges to the pan and repeat process (this will reduce the bitterness of the peel). Return oranges to the pan once again and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, adding more water when necessary to keep oranges covered, for 1 hour or until oranges are very tender. Drain. Set aside for 2 hours or until cooled to room temperature.

2. Preheat oven to 160°C. Brush a round 20cm (base measurement) cake pan with to lightly grease. Line the base with non-stick baking paper. Cut oranges into quarters. Remove the white cores and any seeds. Place in the bowl of a food processor and process until smooth.

3. Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a metal spoon to stir in the orange mixture. Add the almond meal, GF flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly.

4. Meanwhile, use a zester to remove the rind from the remaining orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove white pith and cut into very thin strips.) Juice the orange and place in a medium saucepan along with the rind, wine and remaining sugar. Place over low heat and cook, stirring for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until syrup thickens slightly. Remove from heat.

5. Turn cake onto a wire rack over a baking tray. Spoon the hot syrup and orange rind over the warm cake. Set aside for 30 minutes to cool. Cut cake into wedges and place on serving plates. Drizzle with any remaining syrup and serve with Nut Fluff, if desired.