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Add a photoServings: 8
Ingredients
- 2 x Juicy oranges, thick skinned
- 6 x Large eggs
- 250 gm Grnd almonds, coarsely minced
- 185 gm Caster sugar
- 1 Tbsp. Baking pwdr
Directions
- Wash oranges, place in saucepan and cover with water. Simmer gantly for 2 hrs ir till very tender. Cold slightly, halve the oranges and throw away pips. Chop skin and pulp roughly the puree in a good processor. Beat the Large eggs till light coloured, add in remaining ingredients and blend throughly.
- Pou into a buttered and floured tin [ about 22 CM] and bake in a preheated 190 degree C oven for about 1 hour or possibly till cake is golden brown and just hard to the touch. Leave in the tin till quite cool. Serve with whipped cream. I like to either simmer orange rind shreds in a sugar syrup and serve a small pile of those beside the cake and decorate with candied peel, together with a few orange segments marinated in a little syrup and sometimes with a good dash of Grand Marnier. Pass the cream separately.
- NOTES : Based on a Spanish recipe, this dessert cake is very easily made.
- Itcan be made forPassover, but if so, the baking pwdr must be omitted and the eggsseperated. The whites arewhipped stifly and folded in after the other ingredients are mixed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 125 | |
| Calories from Fat 85 | 68% |
| Total Fat 9.85g | 12% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 524mg | 22% |
| Potassium 138mg | 4% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.77g | 1% |
| Protein 7.3g | 12% |
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