|Orange and almond cake|
|*sizing is not accurate; the orange is definitely not that big|
This cake is an easy wheat-free bake, perfect as a light end to a meal.
a large unwaxed orange
125g ground almonds
3 eggs, separated
Preheat the oven to 200C and butter a cake tin.
In a large saucepan on medium heat with a few tablespoons of water, put the orange in, cover, and leave to simmer for about half an hour, or until the orange has softened considerably.
When the orange has softened, dry it and blitz it. Although the pith has a lot of fibre, it can give a slightly bitter taste.
In one bowl whisk the whites of the eggs until you have soft peaks.
In another bowl, beat the yolks and the sugar until the volume of the yolks has doubled.
Add the ground almonds and orange mixture to the sugar/yolk mix until thorougly combined.
Gradually, add the egg whites, but be careful to not knock out the air you have obtained.
Pour into the cake tin from a low height. If you pour it from high, air is lost from the mixture.
Bake for about 40 minutes, or until the top is golden and when the cake is pricked, the fork comes out clean or with a few crumbs.
Add baking powder for a higher rise in the cake.
As soon as the cake comes out of the oven, juice 4 large oranges. Reduce the juice in the pan till it is slightly more syrupy. Prick the cake with a fork several times, and drizzle the orange reduction over it. When you prick the cake, it absorbs more of the liquid.