Time: All day (or prep the oranages the day before)
Serves: 8-10 portions
Ingredients
Orange : 1 large or 2 small oranges (approx 375g)
Eggs : 6
Baking powder : 1 heaped tsp
Bicarbonate of soda : ½ tsp
Ground almonds : 200g
Castor sugar : 200g
Cocoa : 50g
Method
Put orange(s) into cold water, bring to the boil and cook for 2 hours or until soft.
Cut orange in half, remove any large pips and then pulp in a food processor
include the peel and pith.
When the oranges are cold, preheat the oven to 180c
butter and line a springform baking tin
Add eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange
in the food processor and run until it is a cohesive cake mixture, but still with
flecks of orange.
Pour mix into the tin and place in the oven for about 1 hour. Check after 45
minutes and cover with foil to prevent burning if necessary. A tester should come
out fairly clean when the cake is ready.
Let the cake cool in the tin before taking out. You can decorate with pieces of
orange peel if desired.