This flourless orange cake is super easy to make and has the most magnificent bittersweet flavour.
Topping it off with marmalade and candied peel gives it even more of that delicious orange flavour, as well as a bit of welcome crunch. Ultimate bragging rights if you grew the oranges and made the marmalade and candied peel!
- 2 large oranges
- unsalted butter, for greasing
- 6 eggs
- 200 g caster sugar
- 250 g almond meal
- 1 teaspoon baking powder
- double cream, to serve
To decorate (optional)
- 2 tablespoons bittersweet orange marmalade
- 2 tablespoons candied orange peel
Related: Best birthday cake recipe
- Give the oranges a quick wash, trim and discard the ends and place in a saucepan. Cover with cold water so the oranges are completely submerged, then bring to the boil over medium–high heat. Boil the oranges for about 1 hour, topping up the pan with more water as needed to make sure that the fruit is always submerged.
- Preheat the oven to 160°C. Use a little butter to grease a 22-cm springform cake tin, then line the base and side with baking paper.
- Using tongs, remove the oranges from the water and let them cool slightly, then roughly chop them up, discarding any seeds that you come across. Transfer the orange to the bowl of a food processor and blend until reasonably smooth.
- Using a mixing bowl and electric beaters or a stand mixer with the whisk attached, beat the eggs and sugar until thick, then fold in the pureed orange, almond meal and baking powder. Use a spatula to transfer the mixture to the prepared tin, giving it a little tap on the kitchen bench to help level out the batter.
- Bake for 1 hour, or until a skewer inserted into the centre comes out clean. If the top of the cake starts to brown too much before it’s cooked, cover with a piece of foil and pop it back in the oven until cooked through.
- Allow the cake to cool in the tin, then turn it out onto a serving plate. If you are going the whole hog with the toppings, spread the marmalade over the top and scatter over the candied peel.
- Cut the cake into slices and serve with dollops of double cream. Keep any leftover cake in an airtight container in a cool and dark spot for 3–4 days.
Homegrown: A year of growing, cooking and eating by Paul West (Plum, RRP $44.99). Photography by Chris Middleton.
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