This recipe is dairy free, gluten free and chocolate free. But don’t be fooled into thinking it’s good for you. Nope – not one bit. It’s sweet, sinfully rich and will go straight to your hips, but it’d be so worth it. I like serving it with a good dollop of creamy mascarpone – if I’m going to indulge, I might as well not hold back – no?
P.S. It’s my mum’s birthday today and this is a cake that I think she would love. I will have to make it for her when she visits us in September – Happy Birthday Ma!
- 2 navel oranges (washed)
- 250g caster sugar (plus extra for toping)
- 6 eggs
- 250g almond meal
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
You’ll need (for serving):
- icing sugar (for mascarpone and extra for dusting)
- vanilla extract (to taste)
Boil the oranges whole in water for about 2 hours. Remove from water and blend into a smooth puree.
Pre-heat oven to 160 degrees. Grease and line baking tins. I prefer to use 2 smaller round cake tins, but you could make one larger cake if you wish.
In a mixer, cream eggs and sugar until well combined. Add vanilla extract, almond meal, baking powder and salt. Mix well. Add almond meal and mix, ensuring there are no lumps. Pour into cake tins and sprinkle caster sugar on top. Bake in the oven for about 75 minutes if using 2 tins and 90 minutes if using one tin. Once baked, a skewer inserted into the middle of the cakes should come out clean.
Remove tins from oven and allow to cool completely before taking the cakes out of the tin. You can serve at room temperature, but I much prefer to have them cold. Wrap well in cling film and leave overnight in the fridge.
Whip mascarpone, icing sugar and vanilla until smooth and fluffy.
Dust icing sugar on top of cooled cakes and serve with whipped mascarpone. Enjoy!