Eggs 410 g
Caster Sugar 310 g
Ground Almonds 310 g
Orange Slush (4 medium oranges) 375 g
Baking Powder 15 g

Yield: 1 × 22.5cm (9 inch) round cake

Orange Slush

Place the 4 oranges (tops & bottoms trimmed) into a large saucepan.

Place enough water into the saucepan to ¾ cover the oranges, then boil uncovered for 2 hours over a gentle heat. You may need to adjust the water level from time to time.
Once the oranges have boiled drain off excess water and place oranges into a food processor and blend until a thick smooth puree has been created.

Place into a container and cover, then refrigerate over night.

Cake Batter

Mix the baking powder with the ground almonds together to ensure dispersal of the baking powder within the cake.

Mix the eggs and sugar together until just combined, taking care not to aerate the mixture.

Add the orange slush, ground almonds and baking powder and mix gently to combine all the ingredients together.

Pour the mixture into a 22.5cm (9 inch) round cake tin that has the bottom and sides lined with baking paper. The batter will appear very wet but do not be alarmed as this is normal.

Place into a pre-heated oven set at 180°C and bake for 80–80 minutes or until a cake skewer comes out clean.

Leave the baked cake in the cake tin for 15–20 minutes to cool then remove. Once completely cool, glaze the entire cake with hot apricot glaze and sprinkle around the edges of the cake with toasted flaked almonds.

Best eaten the day after baking.
Try giving away samples of this moist, citrus and refreshing cake. Customers will be surprised to know its gluten free!