I served this cake to my guests on our wedding day. It is incredibly orangey and moist and only contains a few ingredients! It also happens to be gluten free. A great make ahead cake as it stays incredibly moist, best kept in the fridge.
INGREDIENTS
3 oranges
375 grams caster sugar
375 grams ground almonds
1 1/2 teaspoon baking powder
9 eggs
ORANGE ROSE WATER SYRUP
Juice and zest of 2 oranges
1/2 cup caster sugar
1/4 cup water
2 tablespoons rose water
Optional pistachios and dried rose petals to serve
METHOD
Place the oranges in a large pot of water, bring to the boil then let simmer for 1 hour.
Once the skins have become soft pour off the water and let sit until they have cooled to room temperature.
Heat oven to 160°C and grease and line a 20cm square cake tin.
Place whole oranges in a food processor and blitz until it forms a smooth paste.
In a bowl, combine the ground almonds, baking powder, sugar and eggs and mix well. Fold through the orange puree.
Pour the batter into the prepared cake tin and level. Bake for 1 hour and 20 minutes or until the top is golden and a skewer comes out clean. Leave in the tin to cool.
