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Stone House Mediterranean Orange Cake Recipe


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     Stone House Mediterranean Orange Cake

Category   Desserts - Breads
Sub Category   None
  Stone House Vineyard Sticky (Late Harvest Riesling

2 lg oranges, washed
6 eggs, beaten
1 cup ground almonds
1 cup sugar
1 tsp baking powder

Boil oranges, barely covered with water, in a covered saucepan for 2 hours. Allow to cool, then cut open, remove pips and chop roughly, including the rind. Preheat oven to 190C and butter and flour a 24 cm springform tin. Blend oranges and eggs thoroughly in a food processor. Mix ground almonds, sugar and baking powder in a large bowl, then add orange mixture and whisk to combine. Pour batter into prepared tin and bake for 45 minutes-1 hour. If cake is still very wet, cook a little longer. Cool in tine before gently turning out.

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