Have you had this cake for morning tea out on tour? Our orange and almond cake is great for all our gluten intolerant walkers and just generally yummy. It’s super easy, uses the whole orange and always best enjoyed in nature overlooking a spectacular vista!
1 tsp Baking Powder
250 grams of almond meal
- Place the whole oranges in a saucepan, cover with cold water, bring to the boil and cook for 1 hour (or until very soft).
- Coarsely chop oranges and remove seeds. Place chopped oranges in a blender with a splash of cold water and pulse until smooth (like a puree).
- In a separate bowl, beat the eggs and sugar with an electric beater until thick and pale. Add the orange puree, almond meal, and baking powder and fold to combine.
- Pour the mixture into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.