sephardic orange cake
2 oranges
6 eggs
175 g caster sugar
225 g ground almonds
1 tsp baking powder
Preheat the oven to 190 C and line a 20cm round cake tin with deep sides with paper.
Place the oranges in a saucepan of water and bring to the boil, simmer for 1 hour, drain and process the oranges, skin and all, until pureed in food processor.
Whisk the egg and sugar until meringue like, then fold the remaining ingredients and mix well. Pour into prepared cake tin and cook for 40 to 60 minutes.