Silvena Rowe’s orange and almond cake
Prep time: 40 mins plus cooling time
Baking time: 45 mins
2 large seedless oranges butter, for greasing
6 free-range eggs
240g caster sugar
240g ground almonds
1 tsp baking powder icing sugar, to serve
1 Wash and scrub the oranges then boil them whole for about 40 minutes or until soft. Allow them to cool, then place (unpeeled) in the food processor and work to a purée. Pre-heat the oven to 190°C.
2 Butter a 24cm springform cake tin and line the bottom with baking paper. Beat the eggs and sugar for at least 5 minutes until very thick, creamy and volumised, then fold in the ground almonds, baking powder and orange purée until all are evenly combined.
3 Pour the cake mixture into the prepared tin and bake for 45 minutes or until firm to the touch. Some ovens may take longer, so bake a little longer if the cake still feels wet. Cool, dust with icing sugar and serve. The cake will sink slightly in the middle, but this will only add to its home-made, rustic look.