Ingredients
| 2 | small, thin skinned oranges (about 375 g) weight. |
| 6 | eggs |
| 1 tsp | baking powder |
| ½ tsp | bicarbonate of soda |
| 200 g | ground almonds |
| 250 g | caster sugar |
| 50 g | cocoa |
Method
- Put the whole oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
- Drain. When cool, cut the oranges in half and remove any big pips.
- Pulp the entire oranges in a food processor.
- Preheat the oven to gas mark 4/180°C. Butter and line a 20cm springform tin.
- Add the remaining ingredients to the orange in the food processor. Mix until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
- Transfer the mixture into the cake tin and bake for an hour (by which time a cake tester should come out clean). Check after 45 minutes and, if necessary, cover with foil to prevent the cake burning before it is cooked through. In a hot or fan assisted oven it may need a little less than an hour.
- Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out.
- Decorate with strips of orange peel or coarsely grated zest.