Recipes

Method

1. Pre heat the oven to 180C/160C fan/gas 4. Line a springform cake tin with baking paper.
2. Place the oranges in a sauce pan with 1 tbsp of water. Bring to a simmer and continue to cook for 30 minutes, or until the fruit is soft. Leave to cool.
3. When the oranges are cool, use a hand blender to blitz into a thick pulp. Ensure the puree still has texture, it should not be smooth.
4. In a separate bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in half of the sugar, and whisk for a further minute.
5. In another bowl, beat the egg yolks with the rest of the sugar, until smooth. Combine with the oranges, and fold in the ground almonds.
6. Stir in 3 spoonfuls of the egg whites, and when combined, fold in the rest of the egg whites.
7. Pour the mixture into the cake tin, sprinkle with the flaked almonds, and bake for 55 minutes, until golden and a skewer can be inserted and come out clean. If the cake starts to brown to quickly, cover with foil.
8. When cooked, let it cool for an hour on a wire rack, and serve with Greek yoghurt or fresh cream.