Persian Orange Cake
This Cake is a real show stopper, but is so simple to make. Gluten free, this is the perfect cake to serve to guests for a dessert or stunning afternoon tea.
2 oranges (I always double this and freeze half)
250g caster sugar
2 cups (250g) almond meal
1 tsp baking powder
Place oranges in a saucepan of cold water. Bring to the boil, then reduce heat and simmer for 2 hours, topping up water when necessary. Drain, cool slightly and roughly chop, discarding seeds.
Preheat oven to 180 degrees. Grease and line a 25cm cake pan.
Place caster sugar and eggs in a food processor and process until thick and pale. Add chopped oranges and whiz until smooth, then add ground almonds and baking powder. Whiz until combined.
Pour batter into cake pan and bake for one hour or until a skewer comes out clean.
Serve with whipped cream or mascarpone, topped with sliced figs, orange segments and chopped pistachios.
Note: If you don’t have a food processor, you can blend up your oranges with a hand blender, then throw it all in your mix master to combine.