Whole Orange Cake

Velvet smooth orange cake, unique flavour and texture, makes it very special. I like to make this cake with mandarins in season as well for a twist - lovely with chocolate ice-cream or the chocolate fudge sauce (see desserts section). Recipe provided by Katie Bryant.

  
Pictured: Whole Orange Cake

2 large oranges
6 eggs, beaten
250g ground almonds
250g caster sugar
1 teaspoon baking powder

Candied Almond Topping
½ cup slivered almonds
4 tablespoons of caster sugar

Boil oranges in a enough water to cover - place an inverted plate on top to keep submerged - make sure the water does not boil dry as the oranges will start to burn in the pan - simmer for 2 hours.  Allow to cool, then cut open, remove pips and chop roughly.
Preheat oven to 190°C and butter and flour a spring form tin.
Blend oranges and remaining ingredients thoroughly in a food processor.  Pour this batter into prepared tin.
Bake for 50 – 60 minutes.  If cake is still very wet, cook a little longer, covering with foil to not burn the top.
While cake is cooking, gently fry slivered almonds and caster sugar in non stick fry pan for a few minutes. As an alternative you could add roasted slivered almonds in the cake mixture for a different texture

When cake is ready, allow to cool and gently turn out onto a plate. 
Scatter the candied almond on top of the cake and serve.

Serves 8 – 10

Whole Orange Cake, Gluten Free

"I needed to have a gluten free recipe so that when Rob's mother or my nephew Harry drop in for morning/afternoon tea, I can serve them something yummy that they can actually eat, since they are both coeliacs.  This cake is moist and bitter due to the orange peel and pith, but it is full of flavour and very popular with all my family" – Melody Davidson-Black.

2 medium oranges
1 cup caster sugar
125g butter
2 eggs
1 cup almond meal
1 cup gluten free self raising flour

Preheat Oven to 180°C.

Put oranges in saucepan with about 2 cups of water and boil for at least half an hour - till oranges are soft.  Put them in the food processor and blend until smooth.

Cream butter and sugar, add eggs and almond meal then add blended oranges and flour. Mix until smooth. 

Pour mixture into greased 20cm round spring form cake tin and bake for about 45 minutes - cooking time may vary and so can the amount of flour, depending on the size and juice of the oranges. 

Stand in pan for 10 minutes, and then cool on rack.

Serve with King Island double cream as it is rich and sweet.

Pictured: Gluten free whole orange cake