tested – 5+ times
- 2 whole oranges (300g)
- 4 small-medium eggs
- 250g ground almonds or almond meal
- 180g rapadura sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla powder or extract
- 1/2 teaspoon ground cardamom
- pinch of salt
- Wash and pat dry the oranges. Place in a small saucepan filled with water over medium heat and bring to a boil. Reduce heat to low, cover and gently simmer for an hour. Check to see if water has evaporated and top up if required.
- Pre-heat oven to 180C (convection)/ 160C (fan-forced).
- Remove from heat and allow to cool. Cut oranges in quarters and slice off the pith/seeds.
- Place cute oranges (with skin) in the jug of a blender with the eggs. Blend for a minute on high until smooth.
- Add all the remaining ingredients to the jug of the blender and process for a few seconds until just combined. This produces a smoother texture. ALTERNATIVELY pour the orange and egg mixture in a bowl. Add all the other ingredients and mix gently with a spoon until just combined. This produces a coarser texture.
- Grease and line a 20cm square tin or 27cm X 17cm slice tin with baking paper.
- Spoon the cake batter into the prepared tin. Bake in the pre-heated oven for approximately 40 minutes.
- Remove from the oven and allow to cool in the pan slightly, before cutting into slices.
- Enjoy warm or store in an air-tight tin in a cool corner of your kitchen for up to 3 days.
- Best served with a dollop of vanilla ice cream with grated orange chocolate.
I have used small eggs for this recipe. They will give you the crumb you see in the pictures (delicate and perfectly moist). Using medium sized eggs will give you a slightly more moist cake. Large sized eggs will give you a dense, moist cake that makes a really good pudding like dessert.
I grind my almonds coarsely in a small food processor. This gives a lovely texture to the cake which is very important as the cake has no flour or butter. Almond meal will give you a smoother texture, still quite nice.