Sadly I can take no credit for this recipe, although a Google search turns up a lot of recipes similar. My mum makes one but she uses three oranges and not two and all the recipes I find have little variations. But I get a monthly email from one of my favourite vineyards on the planet. PRIMO ESTATE, if you ever get to South Australia and the McLaren Vale Region of Vineyards then, for me, there are only two vineyards that are in a league of their own. This one, PRIMO and SAMUEL’S GORGE. Both of these places altered my thoughts on wine and are so different from each other. PRIMO’s MODA and NEBBIOLO wines (both from the JOSEPH brand) changed everything for me, it was wine from heaven. I have digressed – on the monthly newsletter from PRIMO they post a spectacular recipe each month and I try and make as many as I can. This cake looked so easy and time efficient and was the perfect dessert to make for the parental units. If you are interested PRIMO suggests this is the perfect pairing for their JOSEPH La Magia Botrytis Riesling Traminer.
Now enjoy this recipe – copied word for word from their newsletter, it is a refreshing taste sensation – and apologies – I did not take a fancy pants picture of the cake all dolled up on a plate.
YOU WILL NEED:
2 medium oranges
1 cups caster sugar (can reduce to ¾ cup and use raw sugar)
1 1/2 tsp (gluten-free) baking powder
1 1/2 cups ground almonds / almond meal
Tip: Fancy a change? The oranges can be replaced by 4-5 clementines, 3 lemons or 350g of kumquats.
YOU WILL NEED TO:
Wash and scrub the outside of the oranges and place them whole (skin and all) in a pot and fill with cold water to cover. Place over a medium high heat and bring to a boil. Allow to simmer uncovered for 20 minutes or so then drain the oranges, place it back in the pot and refill with more cold water. Repeat the process by bringing to the boil, simmer for 20 minutes then drain and refresh with more cold water. Bring it to the boil and simmer for about an hour then drain the oranges and set them aside to cool. All up the process should take about two hours and you drain and refresh the oranges three times.
Preheat oven to 175°C / 350°F and lightly grease and line with baking paper a 23 to 25cm cake tin (9.5 to 10 inch tin). I use large round cake tine (24cm across x 7cm high). When the oranges have cooled, roughly chop them to pieces and remove any seeds and white pith (these will make your cake bitter). Place in a blender or food processor (skin and all).Blend/process until a fine puree. Measure out 1 1/4 cups of the puree. The rest I just keep in the freezer until the next orange cake episode.
Beat the eggs, sugar and baking powder with an electric mixer until thickened and pale in colour. Add in the ground almonds and mix in well. On a low speed, add in the orange puree in two or three batches allowing it to beat for at least 20 seconds after each addition.
Pour into prepared tin and bake for anywhere between 40 minutes to an hour (depending on oven). Cake is ready when a skewer comes out clean. If it looks like it’s browning too much after 30 minutes then you can place a sheet of aluminium foil over the cake tin. When done, remove from oven and cool for 10 minutes before removing it from the tin and cooling on a cake rack. Serve with a dollop of orange-blossom scented double cream (or plain cream) and candied orange peel if you wish – I served mine with vanilla bean ice cream and my parents (mum even makes her own flourless orange cake) LOVED IT.