Whole Orange & Almond Cake

This gluten and dairy-free cake is a genius way of using whole oranges. It was introduced to the world by the wonderful cookery writer, Claudia Roden. Make this even more delicious by grinding your own almonds. This is particularly magical with blood oranges. Be sure to give them a really good scrub before.

ingredients

Serves 10- 12

• 2 large regular or blood oranges, approx 375-400g, scrubbed really well

• 1 tbsp olive oil, for greasing

• 50g demerara sugar

• 6 eggs

• 250g caster sugar

• 250g ground almonds

• 1/2 tsp salt

• 1 tsp baking powder

• Icing sugar, to dust

instructions

Pierce the oranges a few times, then place in a pan, cover with plenty of water and bring to the boil. Simmer for 60-80 minutes or until the oranges are completely soft (est with a small sharp knife). Top up the water as needed. Alternatively, cover in water and place in the microwave and cook on high for 10 minutes.

Remove the oranges from the water, allow to cool slightly, then cut in half and remove as many seeds as you can find. Place in a food processor or blender and blitz to a fine puree.

While the oranges are cooking, grease a 22cm loose-bottomed cake tin with oil and sprinkle with the demerara so it’s evenly coated, bottom and sides.

 Preheat the oven to 180C/160C fan/gas 4.

 Using a hand-held whisk or stand mixer, whisk the eggs and sugar together until fluffy, about 2 minutes. Com bine the almonds, baking powder and salt, then stir into the eggs, followed by the orange puree.

 Pour into the prepared tin, smooth the top, then place in the oven for 60-70 minutes, or until an inserted skewer comes out clean. Leave to in the tin for 10 minutes, then transfer to a rack until completely before dusting with icing sugar. Serve with creme fraiche, Greek yoghurt or ice cream.