A deliciously moist and fresh flourless cake.
Serves 8 people
- 2 oranges
- 5 free range eggs
- 250 grams caster sugar
- 100 grams ground almonds
- 1 teaspoon(s) baking powder
- 3 tablespoon(s) granulated sugar
- 1 juice of lemon
- 1 juice of orange
- Wash two oranges and place in a saucepan, cover with in cold water, simmer for approx 1 hour. Cool.
- Line a 25cm/10″ cake tin with greasproof paper – this is important as the mix is quite runny!
- Preheat the oven to 170C/325F/Gas 3.
- Quarter oranges and remove the stalk and any pips, then cut into small pieces, saving the juice.
- If you have a food processor, you can chop them in this, but not into a sludge!
- In a large bowl, whisk the eggs and sugar together, then fold in the polenta, ground almonds, baking powder and oranges.
- Pour the mixture into the tin and bake for approx 1 hour. Test by inserting a skewer – if it comes out clean the cake is ready. Be careful not to overcook it.
- Whilst the cake is cooking, make the icing by mixing the lemon and orange juice together with the sugar until it has completely dissolved.
- Remove the cake from the oven and make a few holes with a fine skewer, then pour over the icing whilst the cake is still hot. You may want to place the cake over a plate at this point in case any icing drips out.
- Allow to cool in the tin.
Method
- Wash two oranges and place in a saucepan, cover with in cold water, simmer for approx 1 hour. Cool.
- Line a 25cm/10″ cake tin with greasproof paper – this is important as the mix is quite runny!
- Preheat the oven to 170C/325F/Gas 3.
- Quarter oranges and remove the stalk and any pips, then cut into small pieces, saving the juice.
- If you have a food processor, you can chop them in this, but not into a sludge!
- In a large bowl, whisk the eggs and sugar together, then fold in the polenta, ground almonds, baking powder and oranges.
- Pour the mixture into the tin and bake for approx 1 hour. Test by inserting a skewer – if it comes out clean the cake is ready. Be careful not to overcook it.
- Whilst the cake is cooking, make the icing by mixing the lemon and orange juice together with the sugar until it has completely dissolved.
- Remove the cake from the oven and make a few holes with a fine skewer, then pour over the icing whilst the cake is still hot. You may want to place the cake over a plate at this point in case any icing drips out.
- Allow to cool in the tin.
Ingredients
- 2 oranges
- 5 free range eggs
- 250 grams caster sugar
- 100 grams ground almonds
- 1 teaspoon(s) baking powder
- 3 tablespoon(s) granulated sugar
- 1 juice of lemon
- 1 juice of orange