Orange Citrus Cake

Geoff used Navel oranges which are seedless, but you could substitute any citrus fruit, to make this moist citrus cake.

Ingredients

For the cake:

• 2 oranges
• 1 cup almond meal, also known as ground almonds (available in supermarkets)
• 1 teaspoon baking powder
• 1/3 cup rice flour
• 5 eggs
• 1 cup caster sugar

For the syrup:

• juice and finely grated rind from 2 oranges
• 1/2 cup sugar

Method:

1. Pre-heat oven to 170°C.
2. Remove the seeds from your fruit, as they can give your cake a bitter tang.
3. With the skin intact, roughly chop two oranges and using a blender, reduce them into a paste. 
4. Combine the dry cake ingredients of almond meal, baking powder and rice flour.
5. Whisk the eggs together with the caster sugar for about three minutes, or until it is white and fluffy.
6. Combine dry cake ingredients, egg and caster sugar mix and orange paste. Stir gently but thoroughly.
7. Line a cake tin with baking paper, lightly greased with a little melted butter. Geoff prefers spring form cake tins, but any cake tin will suffice.
8. Tip in cake mix, and cook in the oven for 45 minutes at 170°C.
9. To make the syrup, combine sugar, orange juice and orange rind over heat. Hint: To prevent rind from being caught in the grater, wrap grater in baking paper and grate oranges over it.
10. Remove paper and scrape off rind. Allow to boil for about three minutes. Remove cake from oven at the conclusion of cooking time, and pour the syrup over the cake. Allow 15 minutes for it to absorb. Serve with a dollop of thickened cream.