Orange & Almond Cake

Name: Orange & Almond Cake
Yield: Serves 8-10
Ingredients: 1 whole lemon, scrubbed clean with skin on, topped and tailed; 1 cup (250ml) lemon juice; ½ cup (60g) sliced almonds; 1 tsp vanilla extract, or 1 vanilla pod; 1 tsp baking powder; 4 cups (400g) ground almonds; 1 cup (220g) caster sugar; 9 large eggs; 3 whole oranges, scrubbed clean with skin on, topped and tailed

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This cake is a winner with friends and loved ones who are wheat and dairy intolerant. It keeps well and is great served with a dollop of crème fraiche.

Ingredients

3 whole oranges, scrubbed clean with skin on, topped and tailed
1 whole lemon, scrubbed clean with skin on, topped and tailed
9 large egg

Cake
August
September
Gluten-free
Vegetarian

Method

Preheat oven to 180°C.

Grease and line with baking paper a 26cm spring form tin with baking paper.

In a medium sized saucepan arrange the oranges and lemon so that they fit snugly. Fill with water to a level two-thirds of the way up the side