Ingredients
- 3 small oranges or 2 large oranges, about 600g total
- 6 large eggs
- 200 g (1 cups) sugar
- 250 grams (2 1/3 cups) almond meal
- A thumb-sized knob of fresh ginger
- 1/4 cup candied ginger
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 180°C. Grease a 24-cm (10-inch) cake pan.
- Wash the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, cover, and simmer for two hours, adding a little hot water if the level gets too low. Drain, and let cool. Cut in quarters and puree in a food processor.
- Peel and chop the fresh ginger. Dice the candied ginger finely. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, sugar, almonds, baking soda, and fresh ginger, until well blended. Fold in the bits of candied ginger.
- Pour the batter into the cake pan, and bake for 45 minutes, until golden brown and a cake tester inserted in the center comes out clean. Let cool for a few minutes on a rack, before turning out to dry.
- Some recipes say to finish the cake by combining sugar, lemon juice and lemon zest and pouring this mixture across top of the cake but I didn’t. I just used icing sugar.
This cake is best served after if has completely cooled therefor
it is a great cake to make a day ahead.
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