Throughout winter, when the skies are grey and my orange tree is heavy with fruit, I make it nearly every week. Dense, moist and utterly irresistible, it’s sure to cast the winter blues away.
Adapted from a recipe in Stephanie Alexander’s, The Cook’s Companion, my version uses whole raw almonds that I grind up in the food processor, adding texture and fibre and reducing the cost. You could substitute blanched or ground almonds, if you prefer.
I glaze my orange and almond cake with melted marmalade, giving it a glossy and enticing sheen.
To ensure that the cake is gluten free you need to use gluten free baking powder. In Australia, Ward’s Baking Powder is gluten free and is widely available.
- 2 large oranges, washed
- 6 eggs
- 250g raw almonds
- 250g sugar
- 1 teaspoon gluten-free baking powder
- 2 heaped tablespoons orange marmalade (for the glaze)
- Fill a medium saucepan with water and bring to the boil.
- Add whole oranges to pan and simmer gently, covered, for 1½ hours. Check occasionally and add extra boiling water if necessary.
- Remove oranges and place in a bowl.
- Preheat oven to moderate (180C/160C fan-forced).
- Grease a 20cm springform tin.
- Chop almonds as finely as possible in a food processor.
- Add sugar and process until well combined.
- Add eggs one by one, processing between each addition, then add baking powder.
- Cut oranges open and remove any pips. Add oranges (skin and all) and any liquid in their bowl to the food processor and mix until well combined.
- Pour mixture into prepared tin and bake for 45-50 minutes, until well-risen and firm to the touch. If a skewer inserted into the cake comes out very wet, return the cake to the oven for a few more minutes.
- Cool cake in tin, then remove from tin and brush with glaze.
- To make the glaze, microwave marmalade for 30 seconds until runny. Using a pastry brush, brush top of cake with marmalade, pushing any bits of fruit toward the middle of the cake as decoration.