This simple, quick, flour-free orange and almond tort is deliciously orangey, it has an orange marmalade tang to it!
It contains a whole orange, well everything except the pips, which gives it the strong orange flavour.
It’s one of my dad’s recipes and has been baked quite a few times because I usually have the 5 ingredients necessary to hand and because it freezes really well so can be made way in advance. I just leave it on the work surface for a couple of hours to thaw, then dust with icing sugar and hey presto!
Ingredients: for about 10 slices
Preparation time : 1 hour for the orange, 10 mins for the rest
Oven time : 50 mins
1 medium orange
250g powdered almonds
1/2 tsp baking powder
icing sugar to dust
How to: Put 1 whole orange in a pan and cover with boiling water, leave to simmer for an hour, drain and allow to cool. When cool, cut the orange in half and remove any pips, then put the orange (skin and all) in a processor and whiz until you have a smooth puree. Put the eggs and sugar in a bowl and whisk until pale and thick, then fold in the ground almonds, baking powder and orange puree.
Pour the mixture into a grease proof paper lined 20cm tin and bake at 180°c for 40 – 50 mins or until a skewer poked in the centre comes out clean. Leave to cool in the tin. When cool, the cake can either be served immediately with a dusting of icing sugar and a spoonful of crème fraiche or it can be frozen until needed.
It’s perfect after a heavy or spicy meal served with crème fraiche or greek yoghurt!
It’s a fairly flat tort, but not heavy or sticky, just a delicious cake or dessert!