Orange & Almond Cake

Today's the day ……………………….. to bake

One good consequence of all this staying at home has been a definite upgrading of the in-house menus. 

We've both been getting creative in the kitchen, making use of all those ingredients that have been on the shelves waiting for a recipe.  Will got up well before the crack of dawn to produce some delicious bread for my breakfast.  And I baked this Orange and Almond Cake.  It doesn't have many ingredients in it - and they are slightly unusual for a cake.  It doesn't have any flour so if you've been unable to buy that in the supermarket recently, this could be an alternative.

And on the subject of stock-piling of food - apparently, there has been none of that going on in Italy.  Even with all the severe problems of the virus that they have been facing, no-one has felt the need to buy more than usual.  And the result is that there's enough for everyone.

Good for them, I say ………………………..


Ingredients:
2 large oranges or 3 medium
6 eggs
250g caster sugar
250g ground almonds
1 tsp baking powder
Knob of butter
Flour and icing sugar for dusting

Method:
Wash and boil the whole, unpeeled oranges in just sufficient water to cover, in a lidded pan for 2 hours.  When cool enough to handle, cut them open and remove the pips.  Tear the oranges into the bowl of a food processor and blitz to a purée.  (This could be done 24 hours in advance)

Heat the oven to 180C/gas mark 5.  Using a hand-held electric whisk or processor with a whisk attachment, whisk the eggs with the sugar until pale and fluffy.
Stir in the orange purée, almonds and baking powder to make a stiff batter.  Lavishly smear a 23cm spring form cake tin or one with a removable base with butter.  Dust with flour, shaking out excess.  Stand on a baking sheet and pour in the mixture.
Bake for 45-60 mins, checking after 45, until the cake is risen and firm as opposed to wet.  Cool in the tin before turning out, reversing the cake so the bottom becomes the top.  The base will be pale, smooth and golden.  Dust with icing sugar and serve.