Flourless Orange Cake

Step 1: Place whole oranges in a saucepan of water, cover and simmer gently for two hours, set aside and cool.

Step 2: Cut oranges into quarters and remove seeds and then puree oranges together with the skin in a food processor.

Step 3: Measure out 250 grams of the pulp, this step is essential so the cake is not too mushy and will set (any left over pulp can be frozen to use for another cake, it was suggested to cook up 4 to 6 oranges at a time and then with the left overs measure into 250 gram batches and freeze).

Step 4: Beat eggs and sugar until thick and pale and then fold in combined almond meal, baking powder and orange pulp.

Step 5: Pour into a greased and floured 20cm springform (can use oil spray) and bake at 180C for 30 to 40 minutes or until cooked when tested with a skewer.

Step 6: Cool in the tin.

Step 7: If desired, serve with orange slices, marinated in Cointreau or ice with cream cheese icing.