- 2 oranges
- 6 eggs
- 250g caster sugar
- 21/2 cups (250g) almond meal
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 cup (50g) cocoa powder, plus extra to dust
- Vanilla ice cream and extra orange wedges, to serve
Place the whole oranges in a saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to low, cover with a plate or cartouche (a round of baking paper) to keep oranges submerged and simmer for 1-11/2 hours, topping up water if necessary, until soft.
Preheat oven to 180°C. Grease and line a 22cm springform pan.
Remove oranges from saucepan and cool slightly. Quarter each orange and remove the seeds, then transfer to a food processor and whiz to a smooth puree. Add the remaining ingredients and pulse to combine. Pour batter into the prepared pan and bake for 45 minutes or until a skewer comes out clean.
Cool for 10 minutes, then transfer to a rack to cool completely.
Dust with extra cocoa and serve with vanilla ice cream and orange wedges.
Recipe from delicious. Love to Eat by Valli Little, published by ABC Books
Recipe: Valli Little