#orangeCake #FlourlessOrangeCake #EasyRecipes

I love this orange cake for the nutty flavour, damp and sticky texture, the beautiful orange flavour, and the unique method by which it’s made: blitzing whole oranges, rind and all, with almond meal, sugar, eggs and baking powder. No oil, no butter, no whisking!

INGREDIENTS:
Cake:

2 oranges
5 eggs
225 g caster sugar
250 g almond meal
1 tsp vanilla extract
1 tsp baking powder (can use gluten-free for a completely gluten-free recipe)

Orange glaze (optional):
Zest and juice of 1 orange
1 tbsp caster sugar

PROCEDURE:
1. Place the whole oranges in a saucepan full of water, bring to a boil, and simmer for 20 minutes. Drain and refill with fresh water then bring to the boil simmer once more for 20 minutes. remove the oranges and rinse briefly under cold water.

2. roughly chop the oranges and discard any seeds, then puree them in a blender. set aside.

3. grease and line a 22cm springform tin. preheat oven to 160C (fan-forced).

4. In a large bowl, whisk the eggs and sugar together well, then add vanilla extract. then stir in the almond meal and baking powder.

5. Pout the mixture into the tin and bake for 50 minutes (check after 30 minutes and, if the top is already nicely browned, cover it loosely with foil). allow the cake to cool in the tin.

6. to finish the cake, dust the top with icing sugar and glaze.

7. For the orange glaze, place the orange juice and zest in a small pan. add the sugar and bring to a simmer. cook for just a few minutes until it thickens slightly.