Whole Orange Cake

I simply enjoy eating this Whole Orange cake so much, it's texture is so moist that you can feel the orange juice floating in your mouth.  It uses whole orange, I repeat, whole orange and yet you dont taste any bitterness of the orange, in fact the opposite, the sweetness of the orange !

The other good part of this cake, it only has five ingredients and you don't need to pull out your kitchen aid mixer.

                                   

Let's  go.

2 medium oranges, fresh whole with rind on - any type (600g total weight)
6 g baking powder
6 large eggs , at room temp 
200 g white sugar
250 g almond meal / ground almonds


BOIL ORANGES:

Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.

Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). 

Shortcut: Boil 40 minutes without draining, keeping an eye on water level.

Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.

BATTER:
Preheat oven: Preheat oven to 160°C. Grease and line a 23cm/9" cake pan with baking/parchment paper.

Blitz oranges: Place chopped oranges in a food processor . 

Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.

                              

Blitz in remaining ingredients: 

Add almond meal, eggs, baking powder and sugar. 

Blitz for 5 - 10 seconds on high until combined.

Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.

 Cool fully in cake pan.

I like to eat this cake with a dollop of marmalade jam...yum you should try.

Enjoy..jue

recipe from recipe tin eats