Classic Orange And Almond Cake
2 whole, thin-skinned oranges
250 g castor sugar
250 g ground almonds
1 teaspoon baking powder
Palce the oranges in a saucepan of cold water and cover bring to the boil and cook at a simmer for 2 hours or until soft. Cool and blend to a pulp in a food processor. Preheat the ovean to 180 C. Lightly grease a 24-cm round cake tin and line the base with non-stick baking paper.
Beat the eggs until fluffy adding the sugar slowly until a thick, pale mousse-like mixture forms. Carefully fold in the gound almonds and baking powder. Stir in the pulped oranges.
Pour the batter into the prepared tin and bake for 35-40 minutes or until cooked through. Cool in the tin before turning out.
Serve with fresh orange, slices, chopped dates and plain creamy yogurt.