This is a lovely recipe by Allyson Gofton that can be found on her website: http://www.allysongofton.co.nz/recipe/Orange-almond-cake/?r=2775&fs=1
I don’t have a large food processor, so I pureed my oranges in a mini chopper and then continued to mix everything in my mixer.
Using the whole orange gives the cake heaps of moisture and a not-too-sweet taste.
Buy equipment you might need from here:
Cuisinart Food Processor – http://amzn.to/1vhUMk2
KitchenAid Mini Chopper – http://amzn.to/1zpwBiO
Aluminium Cake Pan – http://amzn.to/1I4UBxM
Sifter – http://amzn.to/15QWAqG
2 large oranges, unpeeled (navel oranges work well)
1 cup sugar
2 tablespoons lemon juice
1 teaspoon baking powder
3 cups ground almonds
¼ cup confectioner’s sugar to dust
1. Place the unpeeled oranges into a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold.
2. Preheat the oven to 350ºF/180ºC. Grease and line a 9″/23cm cake tin with baking paper.
3. Cut the cooked oranges into quarters, remove the seeds and place in a food processor fitted with a metal blade. Process until finely chopped. Add the eggs, sugar and lemon juice and process for 1 minute.
4. Add the baking powder and ground almonds and pulse only to mix. Do not over-process.
5. Pour into the prepared cake tin.
6. Bake in the preheated oven for 50-60 minutes until golden in colour and a cake skewer (or toothpick) inserted comes out clean.
7. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
8. Sift over a thick layer of confectioner’s sugar.