EGYPTIAN ORANGE AND ALMOND CAKE
Ready in 2¾ hours
Serves 8 2 oranges
Seeds from 8 cardamom pods, finely chopped
3 cups ground almonds
1½ cups sugar
1 tsp baking powder
Put the oranges, whole and unpeeled, in a pot, cover with water and bring to a boil. Reduce heat and simmer until very soft (1½ hours). Set aside to cool, then cut open and discard the pips. Place flesh and skins in a food processor and whizz to form a puree. Preheat oven to 170C fanbake. Grease the sides of a 22-23cm springform cake tin and line the base with baking paper. Beat the eggs in a large bowl. Add orange purée and all other ingredients and mix thoroughly. The mixture will be very wet. Pour into prepared cake tin and bake until it is set and a skewer inserted into the middle comes out clean (about 1 hour). If the cake is still very wet, cook a little longer. Allow to cool in tin before turning out. Store in an airtight container in the fridge for up to a week.
Annabel says: While oranges are in season, whip up this amazing cake. It contains no flour and no added fat but is delicately tender. Use organic or spray-free oranges if possible.