WHOLE ORANGE ALMOND CAKE

Serves: 8 2 large oranges (preferably seedless navels)

6 eggs

1 1/2 cups (375 mL) ground almonds

Pinch of salt

1 cup (250 mL) sugar

1 tsp (5 mL) baking powder

For garnish:

Thin slices of peeled orange sprinkled with confectioners’ sugar and a touch of cinnamon, or fresh raspberries Whipped cream

1. Preheat oven to 400 F (205 C). Butter and flour a deep 9-inch (22-cm) cake pan.

2. Bring a large pot of salted water to a boil. Wash the oranges and place them in the boiling water; cover the pot. Boil until very soft, about 30 minutes. Drain, cool and cut into quarters, removing any seeds.

3. Process the oranges to a fairly fine purée in a blender or food processor, or put them through a meat grinder.

4. Beat the eggs in a bowl until thick, then add the ground almonds, salt, sugar, baking powder and orange purée. Mix well.

5. Pour into cake pan and bake for 1 hour, or until the cake is firm to the touch.

6. Remove the pan to a rack and allow the cake to cool. Turn it out of the pan into a serving dish. Serve garnished with orange slices or berries and whipped cream.