Orange & Almond Cake

This is a classic passover dessert, that is quick and simple to make. It is a very dense moist cake, with a wonderful orange flavour, but I do recommend removing the seeds and pith between the orange segments after they have boiled to avoid bitterness.

Orange & Almond Cake - Sbs Food Safari (Batia Slater)
2 oranges

6eggs

250g castor sugar
25og almond meal

1 tsp baking powder

Extra castor sugar for dusting before baking

Icing sugar for dusting after baking

Pre heat oven to 165deg fan forced (the temp. may need to be varied according to your oven). Grease and line a round 20cm spring form tin. Make sure you leave a high baking collar around the tin as this will help cake from burning.

Wash oranges and place unpeeled in a pot of boiling water for 2hrs. Drain oranges and cool (this can be done ahead of time).

Break eggs into a mixing bow or blender. Add caster sugar and beat or blend together. Add oranges to egg mix and blend together to a smooth consistency. Add the almond meal and baking powder and blend.

Pour the batter into prepared tin, sprinkle with castor sugar on top to 165deg. and bake for 1 to 1 1/2 hours or until the top is golden brown.

Dust with icing sugar to serve. Can be served warm as a dessert with thick double cream or eaten once cooled. Cake will keep in an airtight container for a couple of days.