- 2 large oranges*
- 300g blanched almonds
- 6 eggs
- 1 cup (220g) caster sugar
- 2 tsp vanilla extract
- 2 tsp baking powder
- icing sugar, for dusting
- Place the whole oranges into a medium sized saucepan, cover with water and bring to the boil. Simmer partially covered for 1 hour, or until oranges are very tender. (Top up with extra water as needed). Remove the oranges from the water, cut into quarters and set aside.
- Fit the food processor work bowl with the multipurpose blade then pulse the oranges to finely chopped pulp.
- Preheat the oven to 180C (160C fan forced). Grease and line the base and sides of a 22cm spring form pan with baking paper.
- Fit the food processor with the mini bowl and mini blade. Add the almonds and pulse to a fine textured meal.
- Attach the flat beater to the stand mixer. Place the eggs, sugar and vanilla into the mixing bowl. Beat on speed 1 for 30 seconds, or until combined. Increase to speed 6 and beat for 7 minutes, or until the mixture is very thick and creamy.
- Add the almond meal, baking powder and orange pulp to the thick egg mixture. Beat on speed 1 for 30 seconds, or until the mixture is combined . Do not over mix.
- Pour batter into the prepared pan. (The batter will come to the top of the pan). Bake on the centre shelf of the oven for 1 hour, or until the cake is firm to touch.
- Cool in the pan for 10 minutes before removing the sides of the spring form pan. Allow to cool completely before removing the baking paper.
- Dust heavily with icing sugar and serve with double thickened cream.
- Valencia oranges will produce the sweetest cake.
- Do not overmix or the cake may become tough.
- Cake keeps well for up to 3 days.