Amazing Orange & Almond Cake

Sponge cake...hmmmnn...I like it on the day, called Victoria, dressed with raspberry jam and whipped cream. But, that is where my love affair with sponge ends. I will never not love this Claudia Roden recipe, it stays moist for days and you can jazz it up with chocolate ganache if it's for a special occasion...i.e you feel like really treating yourself. Did I mention that it is gluten and dairy free?

What you need;

  • 2 large oranges (preferably organic because you're gonna eat the skin!)
  • 6 free range eggs
  • 250g ground almonds
  • 250g caster sugar
  • 1 tsp baking powder

What you need to do;

  • scrub the oranges if they aren't organic boil them for 2 hours, remove pips when cooled
  • turn oven on to 170' fan oven/ 190' conventional /gas mark 5
  • prepare a 23cm round cake tin, grease and line
  • whizz up the oranges with a hand blender or in a magimix, add the eggs whizz some more
  • mix your almonds, sugar and baking powder
  • add wet to dry pour into prepared tin
  • bake for about an hour, (check at 45 mins cover top with foil if it's getting too much colour)
  • serve with coffee, tea or a glass of lemonade
  • you can use 2 lemons or one pink grapefruit instead of one of the oranges, or use blood oranges