Flour­less or­ange and al­mond cake

Serves 8 (271 calo­ries per serv­ing)

Living Etc - - ENTERTAINING / ETC -

* 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.

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