- 2 oranges, about 280 g in total
- 5 eggs, separated
- 200 g caster sugar
- 2 1/4 cups (220 g) almond meal
- 2 tablespoons flaked almonds
- icing sugar, to serve
- Scrub the oranges under cold running water, then roughly chop, leaving the skin on and discarding any seeds. Place the oranges in a small saucepan with 1 tablespoon water. Cover and gently simmer for 30 minutes, until the oranges are soft and all the excess liquid has evaporated. Leave to cool, then finely chop
the oranges in a food processor or with a large knife.
- Preheat the oven to 180°C. Line the base and
side of a 23 cm springform cake tin with baking paper.
- Using electric beaters, beat the eggwhites in a large bowl until they form stiff peaks. Gradually add half the caster sugar, then beat for 1 minute.
- Place the egg yolks and remaining caster sugar in another bowl and, using the same beaters, beat for 2–3 minutes, until quite thick and pale. Add the oranges and beat until well combined. Using a large metal spoon, carefully fold in the almond meal.
- Stir in three spoonfuls of the eggwhites to loosen the mixture, then gently fold in the remaining eggwhites. Spoon into the tin and level the surface. Sprinkle with the flaked almonds.
- Bake the cake for 50–55 minutes, until golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and lightly cover with
foil if it is browning too quickly. Leave the cake in the tin until completely cold.
- Remove the cake from the tin and transfer to a serving plate. Dust with the icing sugar before serving. The cake can be kept
in an airtight container for up to 2 days.