Ingredients:
2 navel oranges
6 eggs
1 cup raw honey
250 g (2 ½ cups) almond meal
1 tsp baking powder
50 g flaked almonds
Instructions:
Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
Cover with water, bring to the boil on the stovetop, then simmer for 2 hours (add more water during this time).
Remove the oranges from the water and allow to cool completely (they’ll be nice and soft).
Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
Chop the cooled oranges into pieces and place into a food processor.
Process until completely smooth and no lumps remain. Set aside.
Beat the eggs and honey in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters).
Add the orange puree and stir through.
Add the almond meal and baking powder and stir through.
Pour the mixture into the prepared baking tin.
Sprinkle the flaked almonds over the top of the cake.
Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
Allow to cool completely in the tin (preferably place it into the fridge overnight.
BY MARSHALL THURLOW
