Flourless Orange Cake

This flourless orange cake is one of my all time favourite baking recipes, it’s super moist and surprisingly easy to make. It’s best eaten the day after it is made.

2 large oranges
1 lemon
225g caster sugar
6 large eggs
250g ground almonds
2 teaspoons baking powder (gluten-free if you want the recipe totally free of gluten)

1. Place the oranges and lemon in a saucepan, keep them whole and leave the skins on. Cover them with cold water and bring to the boil. Simmer for 2 hours.
2. Cut the oranges and lemon in half, remove the pips and puree in a food processor.
3. Heat the oven to 190°C. Grease a 23cm spring-form tin and line with baking parchment paper.
4. Whisk the eggs and the sugar until they are thick and foamy.
5. In a separate bowl, stir together the ground almonds, baking powder and pulped fruit. When adding the pulped fruit, you can force it through a sieve. This just ensures that the mixture stays nice and smooth.
6. Gradually fold the egg mixture into the pulp mixture.
7. Pour the mixture into the baking tin. Place into the oven for approximately 1 hour or until you can enter a skewer or fork into the middle and it comes out clean. Keep an eye on it as you don’t want the top to burn. If this starts to happen, place some foil on top.
8. Remove from the oven and place on a cooling rack. Leave to cool completely before removing from the tin.