This is a wonderful recipe from the ladies who used to own the Post Office Café in Bundanoon, N.S.W, Australia.
A dusting of powdered sugar and served with blueberries and either créme fresh or mascarpone are the best accompaniments…
2-3 oranges , unpeeled. If they are really large, then just use 2. But the more “orangey-tasting” the more oranges!
250g (8oz) almond meal. (FYI, almond meal is made from raw, unpeeled almonds and is a coarser grind than almond flour, which is made from blanched peeled almonds)
6 large eggs
250g (8oz) sugar
1 tsp baking powder
Set the oven to 180C (350F)
Boil the oranges whole for about 30 mins or until soft. Remove from the water and let cool to room temp or enough so the eggs wont turn to scrambled eggs when they’re added to the orange.
Put the soft oranges into a blender and blend to a pulp, then add the eggs and sugar and blend until thick and pale
Add the almond meal and baking powder and mix well.
Put into a well greased cake tin and bake for 1 hour. Leave to cool a little and remove from the tin to a wire rack.