Ingredients (serves 8)
2 medium thin-skinned oranges
200g ground almonds
200g caster sugar (or substitute with panela or erythritol)
5 eggs
1 tsp gluten-free baking powder
A pinch of salt
1⁄2 tsp ground cinnamon or cardamom (optional, for extra flavour)
Icing sugar, to dust
Toasted flaked almonds, to decorate
Method
1. Boil the whole, washed oranges (skin on) in a saucepan of water for 30–40 minutes, or until very soft. Drain and allow to cool slightly, then blitz, peel and all, into a smooth purée.
2. Preheat the oven to 180 °C (fan 160 °C). Grease a 22 cm round cake tin and line the base with baking paper.
3. In a large bowl, whisk the eggs and sugar until light and fluffy. Stir in the orange purée until evenly combined.
4. Add the ground almonds, baking powder, salt, and optional spice. Fold everything together gently with a spatula until just mixed.
5. Pour the batter into the prepared tin and bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. If the top begins to brown too quickly, cover loosely with foil partway through baking.
6. Allow to cool slightly before turning out onto a serving plate. Dust with icing sugar and scatter over toasted flaked almonds, if using.
