INGREDIENTS
- 4 small oranges (600 grams)
- 1 cup caster sugar
- 6 large eggs
- 2 ¾ cups almond meal
- 1 tsp baking powder
- ¼ cup flaked almonds (optional)
- 1 tsp icing sugar (optional)
Preparation time: 10 minutes
Cooking time: 115 minutes
Serves: 12
0.25 serves of fruit per serving
Gluten Free, Vegetarian, Dairy Free
METHOD
Add the oranges to a medium saucepan, cover with water and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour or until tender. Once cool enough to handle, slice the oranges in half and remove the seeds, leaving the skin on.
Preheat the oven to 160oC. Line a 23cm round springform cake tin with baking paper.
Process the orange and sugar in a food processor until smooth. Add the eggs and process until combined.
Add the almond meal, baking powder and orange mixture to a large bowl and gently mix until combined.
Pour the mixture into the prepared tin and smooth the top with a spatula. If using, sprinkle the almonds evenly over the top.
Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in the tin for 15 minutes before transferring to a wire rack to cool (covered with a tea towel). Serve dusted with icing sugar, if preferred.
Nutrition Tip
- Oranges provide Vitamin C. Vitamin C supports your immune system.
