If you have been following along you’ll know that last time, we fired up the oven for some delicious roasted veggies with the intention of using that heat for a few more dishes while we are at it.

Today’s recipe is a must have winter comfort. It is delicious, warm, quick and uses one of the best products of winter: oranges!

You need to have about 3 hours notice to complete this dish. But don’t worry – hands-on time is only about 10 minutes. Since it is a cake, if you start it just before you start making dinner, it’ll be ready by the time you are ready for dessert or shortly after!

As an added bonus, if your family has gluten challenges like ours, this is completely gluten and grain free, as well as dairy free. But watch out – it does contain nuts, so it is not for school lunches.

Ingredients:
2 oranges
6 eggs
180 g of raw sugar (you could add more if you have a very sweet tooth but this was plenty sweet for us)
250 g almond meal
1 tsp baking powder
50 g flaked almonds
2 tsp icing sugar

1. Wash the navel oranges and place into a large pot.
2. Cover with water and bring to the boil on the stovetop for 2 hours (add more water during this time).
3. Remove the oranges from the water and allow to cool completely (they’ll be nice and soft).
4. Preheat oven to 160 degrees celsius (fan-forced). 
5. Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
6. Cut the ends off the oranges and discard to the compost, and remove any seeds.
7. Chop the cooled oranges into pieces and place into a food processor. Process until completely smooth and no lumps remain. Set aside.
8. Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters).
9. Add the orange puree and stir through.
10. Add the almond meal and baking powder and stir through.Pour the mixture into the prepared baking tin.
11. Sprinkle the flaked almonds over the top of the cake.
12. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
13. Allow to cool completely in the tin (preferably place it into the fridge overnight).
14. Sprinkle with icing sugar just before serving.

The original recipe I got this from suggests a sweet cream as topping but we just enjoy it with fresh Co-op-made yoghurt – or nothing at all as it is rich and moist enough on its own.

Yum! Everybody loves it. It will keep in the fridge for a few days but ours never last that long!

Tips: If you are out of almond meal, like I usually am, you can make this if you are well-stocked with actual almonds. Most blenders will do a reasonable job at milling them into a meal.

Finally, make sure your eggs are from happy chooks – either your own, or from the Co-op!

Happy baking and stay cozy and safe!