This cake is flourless and is deliciously moist. Serve with Creme Fraiche and Orange Confit
Place oranges in a saucepan and cover with water. Invert a plate over the oranges to keep them submerged. Bring to the boil and simmer until very soft. Drain and then quarter and remove any seeds. Pulse oranges briefly in food processor until coarsely chopped, measure out 300 ml of the orange pulp.
Preheat oven too 200 degrees F (450 degrees F/Gas 6). Grease a line a 24cm round springform tin with baking paper.
In a mixing bowl, cream butter and sugar together well. Add egg yolks, one at a time, beating well between each addition. Combine baking powder and almonds and add alternatively with the orange pulp to creamed mixture. Finally, whisk egg whites to soft peaks and carefully fold into batter.
Pour mixture into prepared tin and bake for 10 minutes. Reduce oven temperature to 160 degrees C (325 degrees F / Gas 3) and continue to bake for 50-60 minutes longer until cake pulls away from sides of tin.
You can serve dusted with icing sugar and creme fraiche and Orange confit on the side. Or serve Orange confit on top of cake as pictured with almonds and pretty edible flowers.
Orange Confit: Place one cup caster sugar with 1 cup water, 1 star anise, 1 cinnamon quill and 3 whole cloves into a saucepan over moderate heat and cook mixture until it turns caramel. Take care not to let it burn. Remove from heat and add 1/2 cup freshly squeezed Orange juice. Be careful as it will spit. Return to heat and stir mixture until smooth. Place 3 sliced oranges into an ovenproof dish and pour over the mixture. Bake for 20 minutes or until oranges are soft. Allow to cool in syrup
I like to keep the peel on my oranges if I am decorating the cake as pictured. If I was serving as a desert I would remove the peel and pith to serve the confit on the side with the creme fraiche.