SERVES 6 - 8
PREP TIME 30 MINS
COOKING TIME 1 HOUR
- 2 oranges
- 1 cup caster sugar
- Seeds from 1 vanilla bean
- 3 eggs
- 300g almond meal
- 1 tsp baking powder
- 1/4 cup pistachios, chopped
- 1/4 cup flaked almonds
- Cream or natural yoghurt, to serve
Place oranges in a saucepan, cover with cold water and bring to a boil for 25 minutes. Remove oranges and leave to cool in a bowl of cold water.
When cool enough to handle, cut into pieces, removing any seeds. Transfer to a blender and blitz to a pulp.
Pre-heat oven to 180OC. Grease the sides of two round cake tins and line with baking paper.
In a mixing bowl, beat sugar and vanilla seeds until light and fluffy. Add eggs while beating, one at a time. Add half the orange pulp and half the almond meal and mix. Add the remaining pulp and almond meal and keep mixing until combined.
Pour mixture evenly into cake tins and bake for 60 minutes or until a skewer inserted into centre comes out clean.
Remove from oven and rest for 20 minutes. Turn over onto a wire rack to cool completely.
In a small saucepan, toast pistachios and almonds until golden.
Sprinkle pistachios and almonds over cake. Serve with a jug of whipped cream or natural yoghurt.
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