Sephardic Orange Cake
Makes one 20cm cake
Unrefined golden caster sugar
Gilchesters Organic Pizza and Ciabatta flour
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.