Aoife’s Orange & Almond Cake

Method

• Cook oranges whole in a pot covered with water for 1½-2hrs, use a side plate to keep submerged. They are done when you can easily pierce the skin with a knife. Set aside to cool
• Line a 24cm cake tin or 3 x 6 muffin trays
• Turn the oven on to 170°c fan
• Weigh out almonds, sugar and baking powder and mix
• Slice open oranges, remove pips and blend the orange (inc. skin)
• Add the eggs and whizz
• Add the wet mixture into the dry and mix well
• Pour into your prepared tin/ trays. The mixture doesn’t rise much so you can go fairly close to the top
• Bake for 20-25 mins for the muffin size and 50-60 mins for the cake. Cover with foil if browning too quickly
• Serve with some crème fraîche or soya/coconut yoghurt, fresh berries and chopped pistachios

 

Recipe by Aoife Coghlan