Ingredients

CupsMetric

 ▢2 medium oranges, fresh whole with rind on - any type (600g/1.4 lb total weight, ~300g / 10 oz each orange, ~ 8cm/3" diametre, Note
1)

 ▢6 g baking powder

 ▢6 large eggs , at room temp (Note 2)

 ▢250 g white sugar

 ▢250 g almond meal / ground almonds (Note 3)

Instructions

B O IL O RANG E S:
1. Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
2. Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x
10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
3. Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.

B AT T E R:
1. Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
2. Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between,
until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
3. Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
4. Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out
clean.
5. Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick
to your hand and tear surface otherwise.)
6. Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also
lovely. Cut, then serve! See Note 7 for suggestions.
Recipe Notes:
General
 Be sure to use gluten-free baking powder if making this for GF purposes!
 Sweetness - average sweetness, definitely not overly sweet. Sugar can be cut to as little as 1/2 cup but personally, I don't think that's sweet
enough.

1. Oranges - the cake is fine with smaller or larger oranges, but aim for around 600g/1.2lb in total. If they are much larger, then the cake will just be more
moist. Obviously if yours are tiny, then use more than 2 so they total 600g/1.2lb!

Does it work with lemons? Unfortunately not! Tried, and it was too bitter because the ratio of pith to flesh is higher. But it had a gorgeous lemon
flavour. Working on it! Will update when I figure it out.

2. Large eggs - industry standard, labelled as such on egg cartons. 55 - 60g / 2 oz each.

3. Almond meal / ground almonds (same thing) - this is finely blitzed raw, whole almonds in powder form, used in place of flour to add a beautifully
nutty flavour to cakes, makes them ultra moist and also gluten-free. Find it in the dried fruit and nut section or health food section of grocery stores.
Making your own: 250g/9 oz whole, raw unsalted almonds, blitzed until powdered.

Almond flour is slightly different but can be used. Cake texture will be slightly lighter (almond flour is made with blanched peeled almonds). 

4. Changing water makes the cake flavour a bit cleaner because you're discarding the bitter flavour in the water. But it's only marginal - I've often done a
40 minute straight boil.

5. Cake pans - also great in 2 x 20cm/8" pans, 50 minutes in oven. I like using 1 x 23cm / 9" pan because it's slightly taller.

6. Food processor is best for ease of use. You can also use a blender (it's just more annoying to scrape out all batter) or a NutriBullet (too small for full
batter, so blitz oranges first, transfer to bowl, blitz everything else and then mix).
 I've also made this by hand when camping: I finely chopped boiled oranges by knife, then used a fork to mash as best I could (mortar and pestle would also
work.) To cook, I used a large pot, with a cake pan elevated over simmering water using a few rocks, lid on, about 1 hour. Worked 100% perfectly - and
came out even more moist from the steam!

7. Serving: Delicious plain because it's so moist and flavourful, but a dollop of Greek or plain yogurt, or creme fraiche is also wonderful. Otherwise,
slightly warmed with vanilla ice cream!

Decorations - see in post for suggestions.

8. Source - This recipe was given to me by a Sydney based professional pastry chef, a recipe she's used at establishments she's previously worked at.

9. Storage - keeps 5 days in an airtight container in the pantry, though if it's hot where you are, then it's recommended to keep in the fridge. Stays 100%
perfectly moist! It can also be frozen up to 3 months.

Make ahead: Oranges can be boiled and chopped the day before, and refrigerated. Bring to room temp then use per recipe.

 3 eggs

 1 1/8 c (250g) sugar

 1 3/4 c (275g) all purpose flour

 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)

 1/3 c (100g) butter, softened

 1/3 c (100g) plain Greek yogurt

 1 large organic orange, about (300g), washed and cut into pieces (with the rind, but remove the seeds)

 (if using plain baking powder add 1 tsp vanilla extract)

Make the whole orange cake

1. Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want

really clean sides), then spray the paper, too.

2. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.

3. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter.

Continue to mix until completely blended, then stir in the yogurt.

4. In a food processor, process the whole orange until it is almost pureed.

5. Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined,

then put the batter into the prepared tin.

6. Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is

done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.