About this recipe:A beautiful moist light cake with complex and full flavours of oranges and orange zest. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream. To make this completely gluten free - use gluten free baking powder. You can find this in health shops and in larger supermarkets.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:3hr › Ready in:3hr30min
Place the oranges in a large saucepan, and add enough water to cover. Bring to the boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
Preheat the oven to 190 C / Gas 5. Grease a 25cm round cake tin and line with parchment.
In a large bowl, whisk eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Use an electric whisk if available. Mix in baking powder, and saffron if using. Stir in the pureed oranges. Gently fold in almonds, and candied orange peel if using; pour cake mixture into the prepared tin.
Bake for about 1 hour, or until a small knife inserted into the centre comes out clean. Allow the cake to cool in the tin.
I replaced the oranges, sugar and peel with most of a jar of marmalade. Whisked egg whites and folded the rest in. It cooked quicker than this said and think a lower temp would have been ok. Lovely and moist. - 08 Feb 2012