Morocco - Moroccan orange cake, gluten free

By Addylicious

The main thing is boiling the oranges for two hours in advance. I often do that the night before I bake, so everything is ready to go.

Equipment: 1 x 10 inch springform cake tin Electric hand held blender or potato masher if you don't have one Large bowl, preferably with high sides. Oven: 180 degrees or 170 for a fan oven. Cakes generally like to be cooked 'slow and low'.
Note: Caster sugar is like superfine sugar. If you can't find it, just sift the sugar when adding

Ingredients

• 2 large oranges
• 250g ground almonds
• 250g golden caster sugar
• 6 eggs, as fresh and as free range as possible
• 1 tsp baking powder

Preparation

Step 1

Boil the oranges in a saucepan filled with water for two hours. You may need to replace some of the water so they are always covered. Allow to cool. If you're in a hurry you can cool them down with cold water after the boiling time is done.
***Dust a sprinkling of caster sugar on the base of the cake tin, this will allow you to get the cake out without it sticking.
***In a large bowl, quarter the oranges and remove the green part from the tops. Add the sugar and with a hand held blender, mix until liquid.
***Add the eggs and blitz again until mixed well.
***Add the baking powder and the almond and blitz again until you get a runny looking cake mixture.
***Bake for about 45-50 minutes or until golden brown on top.
***Remove from oven and allow to cool for ten minutes before running a knife around the tin and underneath the cake where you put the extra sugar.
Place on a large serving platter or cake stand and allow to cool before dusting with icing sugar and eating.