2 whole oranges
200g almond flour
200g caster sugar
3/4 tsp baking powder
For the syrup:
Juice of 2 oranges
70g caster sugar
1-2 tbsp water
Icing sugar for dusting
20cm loose-bottom cake tin
Grease proof paper
Large mixing bowl
Small sauce pan
1. Boil the oranges (including skin) until completely soft. This takes about an hour.
2. Preheat the oven to 180C. Grease and line a 20cm loose-bottom cake tin.
3. Let the soft oranges cool slightly and then blitz to a pulp in a food-processor
4. In a large mixing bowl, whisk the eggs. Then mix in the ground almonds, baking powder and caster sugar. Fold in the orange pulp.
5. Pour the batter into the lined cake tin and bake in the preheated oven for 50mins-1 hour, until a skewer comes out clean. Let the cake cool completely in the cake tin before attempting to remove.
6. While the cake is cooling, make the orange syrup. Combine all the ingredients in a small sauce pan and heat gently to dissolve the sugar. Once the sugar has dissolved, turn up the heat and reduce to about half, when the mixture should be syrupy.
7. When ready to serve the cake. Dust with icing sugar, then drizzle over the syrup. Serve with a generous dollop of mascarpone.
Recipe courtesy of Lindsay’s Feast