In the words of Pru Leith, this is worth the calories – is a lovely summer cake especially if like me you love marmalade. Optional drizzle of icing and some toasted almonds and this makes a delicious sweet treat.
3 oranges boiled in water for 30 mins until soft then blitzed until a thick puree
125 ground almonds
250 plain flour -use gluten free if you wish
2tsp baking powder
23cm spring form tin lined and greased
Oven at 160C
Whisk eggs and sugar together until thick and foamy
Fold into the orange puree mixture
Fold in the flour and baking powder and pour into the tin
Bake for 50 mins until the skewer comes out clean
Leave to cool.
If icing, mix 125g icing sugar with juice of an orange and pour over and sprinkle over some toasted almonds.
This will keep for about a week in an airtight tin.