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I've made this cake twice this week and it's gone down really well. Just for the record, Lyndon and I have not polished it off on our own. We have had a couple of meetings so it was made to have with the afternoon drinks.

1 Orange (Medium sized)
5oz Caster sugar
3 eggs
4oz Ground almonds
3oz Self Raising flour
2oz Melted butter

Icing
Icing sugar
Juice from a small sweet orange.

Put the orange into a pan and cover with cold water. Bring to the boil, cover and simmer for 1 hour. Remove from the heat and cool.

Heat oven to 180c/160c fan or gas 4.
Butter and line the base of a 20cm/8" round deep cake tin. Roughly chop the cooked orange discarding any pips. Whizz in a blender until smooth.
Whisk the eggs and sugar until fluffy. Sift the flour and ground almonds onto the egg mixture. Fold gently using a large metal spoon. add the orange mush and melted butter and fold this in until just mixed. Pour the cake mix into the prepared tin. Bake for 40 - 45 minutes until the cake is browned and springs back when prodded lightly. Cool in the tin for 5 minutes.
Mix the icing sugar and juice and drizzle over the cake.

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Mel

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I'm definitely going to have a go at this one. But not till I'm relieved of kitchen duties at the nursery. I'm sick of seeing food.

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Maureen
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Mel, Do you peel the orange before you pop it in the pan or is it just the juice that you use

Stephanie.

No, I did wonder this myself when I first made it. The short description under the recipe title says "The juicy flavour of a whole orange goes into this cake".
Put the orange straight into the pan..don't peel it or anything (except maybe wash it). After it has cooled, roughly chop it....still in its peel and put it into a blender. I think the only reason for the chopping is to find the pips and to make life a little easier on the blender!!
Once the cake is cooked you will see bits of orange peel but I don't think it's ant different than if you put grated lemon or any other citrus fruit into a recipe.

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Mel

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Sounds yummy to me, I will have to give it a go.

Stephanie.

The hardest part I found was trying to sift the ground almonds. My sieve is a double layer stainless steel thing which is great for flour but useless for anything like almond.

Lyndon's complaint on the first one was that I hadn't done enough icing. I told him it's only supposed to be drizzled but him with his sweet tooth - wanted it spreading! So the second one had more icing on it.

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Mel

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