Moist Orange Cake
Makes 12 slices
oil to grease
3 medium (US large) eggs
225g/8oz/1 cup caster (superfine) sugar
300g/11oz/2¾cups ground almonds
1 tsp baking powder
icing (confectioner’s) sugar to dust
1 Grease and line a 20cm/8in springform cake tin.
2 Put the oranges in a pan and cover with water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 1 hour or until tender. Remove the oranges from the pan and set aside to cool. Cut in half and discard the pips. Blitz in a blender to a smooth purée.
3 Preheat the oven to 180°C/350°F/Gas 4.
4 Beat the eggs and caster sugar in a bowl until pale and frothy. Fold in the ground almonds, baking powder and orange purée. Pour into the prepared tin.
5 Bake in the oven for 40–50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin, then peel away the lining paper and lightly dust with icing sugar.