2 Juicy oranges; thick skinned
6 Eggs
250 g Ground almonds; coarsely
-chopped
185 g Caster sugar
1 tb Baking powder
Wash oranges, place in saucepan and cover with water. Simmer gantly for 2
hours ir until very tender. Cool slightly, halve the oranges and discard
pips. Chop skin and pulp roughly the puree in a good processor. Beat the
eggs until light coloured, add remaining ingredients and blend throughly.
Pou into a buttered and floured tin [ about 22 CM] and bake in a preheated
190 degree C oven for about 1 hour or until cake is golden and just firm to
the touch. Leave in the tin until quite cold. Serve with whipped cream. I
like to either simmer orange rind shreds in a sugar syrup and serve a small
pile of those beside the cake and decorate with candied peel, together with
a few orange segments marinated in a little syrup and sometimes with a good
dash of Grand Marnier. Pass the cream separately.
NOTES : Based on a Spanish recipe, this dessert cake is very easily made.
It
can be made for
Passover, but if so, the baking powder must be omitted and the
eggs
seperated. The whites are
whipped stifly and folded in after the other ingredients are
mixed.
Yields
8 Servings
