Hairy Bikers’ orange and almond cake
- For the cake
- 2 small oranges
- Butter, for greasing
- 6 eggs
- 225g caster sugar
- 250g ground almonds
- 1tsp gluten-free baking powder
- 75g flaked almonds, lightly toasted
- To serve
- 2tbsp icing sugar
- 2tbsp grated orange zest
- 250ml crème fraîche or whipped cream
Put the whole oranges in a saucepan and cover with water. Bring them to the boil, cover the pan with a lid and simmer for up to 2 hrs, or until the peel is tender enough you can pierce it with the handle of a wooden spoon.
Drain the oranges and cool them under cold running water. Break them open, remove any pips then blitz in a food processor or blender until you get a smooth orange purée. Set aside.
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm round cake tin, preferably one with a loose bottom, and line the base with baking paper.
Put the eggs in a large bowl and whisk until very frothy – the texture should be almost mousse-like. Gradually add the sugar, whisking constantly as you do so. Mix the ground almonds and baking powder together, then fold them into a mixture. Finally add the orange purée.
Pour the mixture into the prepared cake tin. Bake in the oven for 50 mins-1 hr, until the cake has shrunk away from the sides of the tin slightly and is firm but springy to the touch. Leave the cake to cool in the tin for 15 minutes, then turn it out onto a cooling rack. It might dip in the middle slightly as it cools, but don’t worry.
Mix the flaked almonds with the icing sugar and orange zest, making sure the zest is distributed evenly. Sprinkle this over the cake. Serve in slices with dollops of crème fraîche or whipped cream.