Moroccan orange cake, gluten free
I'm updating this for the Tea Time Treats challenge by Karen at Lavender and Lovage and Kate at What Kate Baked who are looking for citrussy bakes this month.
Ingredients: 2 large oranges 250g ground almonds 250g golden caster sugar 6 eggs, as fresh and as free range as possible 1 tsp baking powder
Equipment: 1 x 10 inch springform cake tin Electric hand held blender or potato masher if you don't have one Large bowl, preferably with high sides. Oven: 180 degrees or 170 for a fan oven. Cakes generally like to be cooked 'slow and low'.
Method: ***Boil the oranges in a saucepan filled with water for two hours. You may need to replace some of the water so they are always covered. Allow to cool. If you're in a hurry you can cool them down with cold water after the boiling time is done.***Dust a sprinkling of caster sugar on the base of the cake tin, this will allow you to get the cake out without it sticking. ***In a large bowl, quarter the oranges and remove the green part from the tops. Add the sugar and with a hand held blender, mix until liquid. ***Add the eggs and blitz again until mixed well. ***Add the baking powder and the almond and blitz again until you get a runny looking cake mixture. ***Bake for about 45-50 minutes or until golden brown on top. ***Remove from oven and allow to cool for ten minutes before running a knife around the tin and underneath the cake where you put the extra sugar. Place on a large serving platter or cake stand and allow to cool before dusting with icing sugar and eating.