Flourless orange and almond cake
Serves 8 (271 calories per serving)
* 2 oranges * butter or coconut oil,for greasing * 3 eggs * 215g caster sugar * 300g ground almonds * 1 teaspoon baking powder * 1 tablespoon chopped pistachios, for sprinkling
Place the oranges in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and cook for 1 hour, or until tender. Transfer to a food processor and blend until smooth.
Preheat the oven to 200°C/gas mark 6, then grease a 22cm-diameter cake tin with a little butter or coconut oil and line the base with baking parchment.
Place the eggs and sugar in a mixing bowl and, using an electric beater, whisk until thick and pale. Add the puréed oranges, ground almonds and baking powder and gently fold in to combine.
Pour the cake batter into the prepared tin and bake for 1 hour, or until springy to the touch. Leave in the tin to cool for about 5 minutes before transferring to a wire rack to finish cooling. Sprinkle with the pistachios before slicing to serve.