To be honest I never felt this was an attractive looking cake. For me, the appeal is how moist and surprisingly delicious it is – nothing like serving a piece to watch the astonishment on people’s faces.
Firstly I wish to acknowledge my Auntie Annie for sharing this recipe with me last year.
Firstly boil two large oranges for 2 hours (I often do this the night or even day before cooking the cake).
Blend the cooked oranges in a food processor.
Measure 230g of almond meal and 20g of poppy seeds.
Combine into a mixing bowl with 250g of brown sugar and 1 teaspoon of baking powder.
Add 6 eggs and the blended cooked oranges. Stir throughly with a spoon.
Pour mixture into a 28 inch cake tin. I use dairy free butter to grease the tin then lightly sprinkle gluten free flour on the bottom (old fashioned way of ‘lining’ a tin before baking paper was invented – better as baking paper just ends up in the bin).
Bake in preheated 190 degrees C oven for 40 minutes (or a 170 degrees C fan forced oven – you may want to keep an eye on your cake for the first time, so it doesn’t burn).
As previously mentioned, I don’t love the look of this cake, so this time I added a light sprinkling of shifted icing sugar on top.
This is one very moist cake.