Middle Eastern Orange Cake

We love this recipe because the cake is really orangey, not too sweet and a really great texture...and it gluten free. Its been a regular whenever we have lots of oranges. Today's oranges came from my mum and while not so good looking from the outside, they are delicious inside...so perfect for this recipe. The cake is especially yellow because their eggs are from our chickens who lay eggs with incredibly yellow yolks.
The recipe is super simple, you just have to be organised and have the 2 oranges boiling away for a couple of hours before you are ready to bake it.

Middle Eastern Orange Cake

Ingredients

Serves: 10

• 5 large oranges
• 6 eggs, beaten
• 2¼ cups ground almonds
• 1¼ cups caster sugar
• 1 teaspoon baking powder
• 1 cup plain low-fat yoghurt

Preparation method

Prep: 30 minutes | Cook: 3 hours

1.

Wash 2 of the oranges and place in a saucepan with water to cover. Bring to the boil, cover and simmer for 2 hours. Allow the oranges to cool, then cut open, remove the pips and roughly chop the flesh.

2.

Preheat the oven to 190°C. Grease and flour a 22-cm springform tin. Process the cooked oranges, eggs, ground almonds, sugar and baking powder in a food processor.

3.

Pour the batter into the prepared tin. Bake for 1 hour or until the centre is firm (note that this is a very moist cake). Cool in the tin before gently turning out.

4.

Peel the remaining oranges with a small paring knife. Separate the orange segments from the membranes. Serve the cake with the fresh orange segments and some yoghurt on the side.