Sephardic Orange Cake

Makes one 20cm cake

2

Organic oranges


6

free-range eggs


175g

Unrefined golden caster sugar


175g

Gilchesters Organic Pizza and Ciabatta flour


150g

ground almonds


1 tsp

baking powder



Method

Place the oranges in a saucepan of water and heat to boiling point on the boiling plate, then transfer the pan to the simmering oven for 1 hour. Drain and process the oranges – skin and all – until pureed in a food processor.

Line a 20cm round cake tin with deep sides with Bake-o-glide.

Whisk the eggs and sugar until meringue-like in an electric mixer, then fold in the rest of the ingredients and mix well. Pour into a prepared cake tin and cook for 50-60 minutes on the floor of the Roasting Oven.

Cool and serve with whipped cream and strawberries or a citrus sorbet.

Conventional oven: Pre-heat the oven to 190 °C and bake as above.

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