Orange and almond cake

There’s something very Spanish about this orange and almond flavoured cake which makes it an ideal summer bake, served on its own or with some crème fraîche. Serves 10.

INGREDIENTS

2 large oranges, scrubbed and roughly chopped (with skin) and pips removed 5 eggs, separated 200g caster sugar 225g ground almonds 2 tablespoons flaked almonds Sifted icing sugar to decorate

METHOD

1) Place the oranges in a saucepan, with 1 tablespoon of water, then cover and cook gently for 30 minutes or until the oranges are soft and the excess liquid has evaporated. Leave to cool.

2) Preheat the oven to 180C/160C fan assisted, gas mark 4. Line the bottom and sides of a 23cm spring form cake tin with baking parchment.

3) Finely chop the oranges and set aside. Put the egg whites in a bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk again for 1 minute.

4) Whisk the egg yolks with the remaining sugar in another bowl for 2–3 minutes or until pale and thick. Whisk in the finely chopped oranges then fold in the ground almonds.

5) Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.

6) Bake for 50–55 minutes or until a skewer inserted in the centre comes out clean. Check the cake throughout cooking and cover lightly with foil if it is browning too quickly.

7) Leave to cool in the tin, then turn out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving.