Ingredients

  • 2 oranges
  • 250g caster sugar
  • 6 eggs
  • 150g almond meal
  • 100g Stoney Creek Organic Flax Flour
  • 1 tsp baking powder
  • icing sugar for dusting
  • butter/oil to grease pan

Method

Wash oranges and simmer whole for two hours. Drain and cool before pureeing whole (this can be done day prior). Preheat oven to 160ºC. Grease 20cm cake tin and dust with caster sugar. Beat eggs and sugar, stir in puree, then dry ingredients. Pour into tin and bake 1 - 1½ hours or until golden brown. Dust with icing sugar to serve.

Description

This delicious, moist cake is gluten-free by tradition and will fill your kitchen with the enticing aroma of whole cooked oranges. Organic flax flour adds a healthy twist to this popular recipe.