Ronni’s Orange and Almond Cake

3 small oranges (use small oranges or if using larger oranges, discard some of the orange before pureeing. too much orange can make the cake soggy.

1/2 cup caster sugar

6 eggs, lightly beaten

2 1/2 cups ground almonds

1 heaped tsp baking powder

2 tbs slivered almonds

icing sugar, to serve

store bought oranges will need to be washed in warm water to remove the wax coating.

put the oranges in a large pan, cover with cold water and bring to the boil.

reduce the heat to a very low simmer, cover the pan and leave the oranges for about 2 hours.

drain well.

cut the oranges in quarters and remove seeds and hard bits.

pulp the entire oranges until smooth in a blender or food processor.

preheat the oven to 180 degrees celsius.

line a 20cm round springform cake tin with baking paper (or a slice tin if you are making this for lunch boxes).

mix together the sugar, eggs, ground almonds, baking powder and pureed orange.

pour into the tin and scatter almonds over the top.

bake for 50 minutes to 1 hour.

check after about 40 minutes and cover the top of the cake if already browned enough. The rectangular cake usually cooks in 40 minutes.

cool in the tin and dust with icing sugar to serve.

Serve with creme fraiche or thick cream.