ORANGE CAKE WITH FRESH ORANGE PULP
250 g of cooked (whole) oranges (*See Note)
6 eggs
250 g castor sugar
250 g almond meal
1 teaspoon baking powder
Place whole oranges in a saucepan of water, cover and simmer gently for two hours.* Set aside to cool.
Cut oranges into quarters and remove seeds.
Puree oranges together with the skin in a food processor.
Measure out 250 g of the pulp. This step is essential so the cake is not too mushy and will set.
Beat eggs and sugar until thick and pale. Fold in combined almond meal, baking powder and orange pulp.
Pour into a greased and floured 20 cm springform (can use oil spray) and bake at 180ºC for 30 to 40 minutes or until cooked when tested with a skewer.
Cool in the tin.
If desired, serve with orange slices, marinated in Cointreau orange liqueur or ice with cream cheese icing.
* NOTE: – I cook up to four to five oranges at a time and measure out 250 g lots and put in the freezer for the next cake. You will make this cake time and time again and this saves cooking oranges each time.
You can bake one large cake or small muffin size like on the photo.
Recipe and photo: Annatjie Heydenrych
