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Flourless orange cake

  • 2 whole oranges with peel
  • 6 eggs
  • 250g caster sugar
  • 1/2 teaspoon baking powder
  • 1 pinch saffron powder or threads (optional)
  • 200g finely ground almonds
  • 1 teaspoon finely chopped candied orange peel (optional)
  • Place the oranges in a large saucepan, and add enough water to cover. Bring to the boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
  • Preheat the oven to 190 C / Gas 5. Grease a 25cm round cake tin and line with parchment.
  • In a large bowl, whisk eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Use an electric whisk if available. Mix in baking powder, and saffron if using. Stir in the pureed oranges. Gently fold in almonds, and candied orange peel if using; pour cake mixture into the prepared tin.
  • Bake for about 1 hour, or until a small knife inserted into the centre comes out clean. Allow the cake to cool in the tin.