Sure. I read a few recipes from the 'net, but shall explain to you what I did and why.
You will need:
3 oranges (ideally, the sweetest ones you can find and pipless if you can) - mine were no without pips but I removed the pips after cooking them and allowing them to cool
3 eggs
1 teaspoon of baking powder
350 grams of almond meal (I found a Sunbeam Value Pack Premium Australian packet containing this quantity)
1 cup of castor sugar
1 22 cm spring loaded round cooking tin, which I lined in baking paper both base and sides.
Oven temperature 170.
You don't need to pre-heat the oven until you have your oranges cooked, because that is what you need to do. Put the whole oranges (2 of them) into a steamer or, even into a pressure cooker, and cover them with cold water, and bring up to steam, then steam for half an hour. I let them cool a bit afterwards before pouring out the water, and covering them in cold water again (I used some ice) and then repeat the process. (After my first cooking in pressure cooker, oranges had split. No worries at all, as the aim is to reduce any bitterness in the orange and making them into MUSH.) The oranges are then left to cool to room temperature, after which I searched through the mush to find and remove any pips. They then can go and be further mushed in a food processor.
Pre-heat oven at this point.
1. When ready to construct your cake, cream together the eggs and the castor sugar with your electric beaters.
2 I added the tsp baking powder at the end of the beating (no need to over beat eggs).
3. Add the orange slurry and the packet of almond meal, folding in with a large metal spoon (well, that's what I did).
4. Spoon mixture into prepared tin, and place in oven.
Recipes warn that cooking can be between maybe 40 mins to even 1 hour, so just keep an eye on the cake. Use your usual method of checking for whether it is cooked, as in a metal skewer (or whatever) to ensure it doesn't come out gluggy, but relatively dry.
You can make a syrup to go over the top of the cake, one it has cooled but still warm. Just heat together 3/4 cup castor sugar with the juice of one orange and a splash of water, until sugar has completely dissolved. Poke some holes in the top of the cake and gently spoon over the syrup which will become absorbed by the cake as well as make a nice glaze for your cake.
Don't expect your cake to be light and fluffy. It will be dense, although extremely flavorsome. Because it contains no butter or white flour, it is healthier than regular cakes. Here is another picture for you, enabling you to see the inside of the cake.
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