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1 medium size orange plus grated
zest 1 orange
3 free-range eggs
1 cup caster sugar
300g almond meal
1/2 tsp baking powder
Pre-heat oven to 150C. Grease a 20cm round cake tin and line
the base with baking paper.
Place the orange in a small saucepan, cover with water and boil for
10 minutes. Remove, peel the orange and discard the
seeds. In a blender or food processor, puree the flesh than
pass through a sieve using a spatula. Set aside the juice and
discard the pulp.
In a large bowl, beat the eggs and sugar
together until pale and thick. Add the almond meal, baking
powder and zest. Mix well. Pour into the tin and bake
for 45 minutes or until the top is spongy to touch and lightly
brown. Cool in tin for 5 minutes before turning out on a wire
rack. Serves 6-8.
Serve with cup of tea. |
