Orange and Almond Cake

This orange cake is deliciously moist.

Serve it with a dollop of lightly whipped double cream for tasty dessert.

Ingredients:
2 oranges
225g caster sugar
6 eggs, separated
250g ground almonds
50ml flaked almonds

Method:
Preheat the oven to 180C. Grease a 9in springform cake tin.

Simmer the orange in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.

Drain the oranges and roughly chop, discarding the pips. Blend to a purée in a food processor.

Whisk half the sugar and the egg yolks in a bowl until thick and pale. Whisk the puréed orange into the mixture and then mix in the ground almonds.

Whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed. Whisk in the remaining sugar and continue to whisk until the mixture is thick and glossy.

Fold the egg whites into the orange mixture until just combined.

Spoon the mixture into the cake tin and sprinkle over the flaked almonds.

Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, until cooked through or a skewer inserted in the middle comes out clean.

Remove from the oven and set aside to cool.