This little orange has given us one orange. Last year. I used it to bake a “whole orange” cake for my son’s birthday, so we could all share it.
It was repotted last year, so I think it may not give us any fruit this year, but I am hoping that it will bear at least two oranges. Then I can use it to make my favourite cake at the moment.
It uses up lots of the extra eggs from the chooks, and is so simple that it can be memorised. (2 oranges, 1 cup sugar, 1 cup almond meal, 6 eggs, 1 tsp baking powder – done!).
Orange and Almond cake
from SBS Food.
- 2 oranges
- 250g caster sugar
- 6 eggs
- 250g almond meal
- 1tsp baking powder
- Boil the oranges whole in a pot of water for 2 hours. (We made two cakes one day, one skipping this step and one including it, just in case it was being a bit precious…. who has time to boil an orange?? One kid much preferred the non-boiled version (more tart and tangy), while one preferred the boiled-version (far creamier texture).
- Puree and ALLOW TO COOL.
- Preheat oven to 160 degrees and grease and line a 22cm spring form tin.
- Beat eggs and caster sugar until combined.
- Stir in puree, then meal, then baking powder.
- Bake 1 – 1 ¼ hours until skewer comes out clean.
- Allow to cool before dusting with icing sugar to serve.