About this recipe:This moist, fragrant cake is a favourite for tea. It is different than traditional marmalade cakes, since it is made fresh, with whole oranges. If you can keep from eating it the first day, it is best on the second or third day, toasted and spread with marmalade and butter.
450g whole unwaxed oranges (2 to 3 medium oranges), preferably organic
200g caster sugar
1 tablespoon chopped fresh root ginger
190g ground almonds, toasted (see footnote)
1 1/2 tablespoons plain flour
2 teaspoons cornflour
1 teaspoon baking powder
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Method Prep:30min › Cook:2hr30min › Ready in:3hr
Set your eggs out to come to room temperature. Don't skip this step! Eggs don't fluff up well when cold.
Place whole oranges in a large saucepan. Cover with water and bring to the boil over a high heat. Turn down the heat, cover, and simmer for 1 1/2 hours.
While the oranges simmer, put chopped ginger and about 1/4 of the caster sugar in a food processor and process into a paste. If you don't have a food processor, a liquidiser will do.
Sift together the ground almonds, flour, cornflour and baking powder.
When the oranges are done simmering, drain well then cut into quarters. Remove and discard pips.
While the oranges are cooling, turn the oven to 190 C / Gas 5.
Whisk the eggs and the remaining sugar together with a hand mixer or a stand mixer, preferably with a whisk attachment. Beat them for 10 to 12 minutes, until lemon-colored and fluffy. The mixture should fall in a 'ribbon' from a spoon.
After the oranges are cool, add them to the food processor with the ginger-sugar paste. Process until smooth.
Into the egg mixture, fold about 1/3 of the orange mixture from the food processor. Sprinkle about 1/3 of the almond mixture over the top and fold in gently. Repeat, folding the orange and the almond into the egg mixture alternately, until you have combined everything.
Grease a 23cm springform cake tin. Lay a circle of baking parchment on the bottom. Grease the top of the parchment. Pour the cake mixture into the prepared tin. Tap the tin on the counter firmly several times.
Bake for 55 to 60 minutes or until the cake springs back when gently pressed with a finger. The cake will look dark on the outside. This is normal, not a sign that it is burnt.
Cool in the tin on a rack for 10 minutes, then remove from the tin to finish cooling completely before eating. If you like a sweeter cake, you can glaze with marmalade while still warm. Alternatively, sprinkle with icing sugar before serving, if you like.
To toast ground almonds: Place in a baking tray and toast in the middle of an oven at 180 C / Gas 4 for 5 to 10 minutes, stirring after 5 minutes. The almonds should be golden brown and smell toasty and fragrant.
Gluten free tip
This is easily made gluten free by substituting cornflour or other gluten free flours. Bes sure to check that the baking powder is 100% gluten free as well.