2 small oranges, scrubbed
1 lemon, scrubbed
200g caster sugar
300g ground almonds
1 tsp gluten free, baking powder
2 tsp ground cinnamon
½ tsp ground cloves
icing sugar, for dusting
handful of small mint leaves, optional
flower of your choice, optional
1) Place the oranges in a large pan, cover with water and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hr. Add the lemon, bring back to the boil, reduce the heat and simmer, covered for a further 45 mins.
2) Drain and leave the oranges and lemon to cool a little, then roughly chop. Place in a food processor with all of their juices and blitz to a smooth purée.
3) Preheat the oven to 180C/fan 160C/gas 4 and line a 23cm springform tin with baking parchment. Whisk the caster sugar, honey and 3 of the eggs together in a large bowl until frothy. Add another 2 of the eggs with half of the ground almonds, the baking powder, cinnamon and cloves. Mix with a wooden spoon until well combined. The mixture will look curdled at this stage but don’t worry. Add the remaining 2 eggs with the remaining ground almonds and mix to combine. Finally, using a spatula, quickly fold in the orange and lemon purée until evenly mixed.
4) Pour the cake batter into the lined tin and bake for 35-40 mins, until the cake is firm to the touch and a skewer inserted into the centre, comes out clean.
5) Remove from the oven and leave to cool a little, then place a flat serving plate over the top of the cake tin. Holding both the cake tin and the plate, flip it over so that the cake tin is upside down. Release the springform tin, then lift it off.
6) If you wish to create an icing sugar dusting design, place a paper doily on the top of the cake, then dust it with the icing sugar and carefully remove the doily. The icing sugar will soak into the cake within 15 mins, so do this just before serving. Top with a flower and a scattering of mint leaves if you fancy.
Recipe credit: Lorraine Pascale, Bake (Bluebird)
Image credit: © Myles New