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Orange & almond cake Recipe


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     Orange & almond cake

Category   Desserts - Breads
Sub Category   None

6 Valencia oranges, skin scrubbed
375 g almond meal
7 eggs
2 cups caster sugar
11/4 tsp baking powder
Double thick cream, to serve

Place 3 oranges in a pan with cold water, top with a plate to keep submerged. Bring to boil & then reduce heat to medium & cook, topping up water as necessary for 2 hours or until very soft.
Grease a 24 cm springform cake pan & line base with baking paper. Thinly sliced remaining 3 oranges and arrange at base of pan in circular pattern overlapping slightly.
Halve poached oranges, discarding any seeds. Roughly chop and whizz in a food processor to a smooth purée. Beat eggs & sugar until thick & pale. Stand for 4-5 mins until sugar dissolved. Fold in the Orange puree, almond meal & baking powder. Spoon into pan & bake for 1 hr 20 mins (160C)
Cool in pan for 10 mins then turn out into wire rack to cool completely. Use a blow torch to gently caramelize the orange slices. Serve with cream.

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