This is an old old recipe, but ever useful, great taste, keeps well, serve as a dessert with sliced oranges in caramel or just a pot of tea and it’s gluten free.
2 large oranges
250g caster sugar
250g ground almonds
1 heaped teaspoon baking powder (gluten free if necessary)
Juice and rind of 1 lemon
2 tablespoons sugar
Start with the oranges, place them in a saucepan, cover with water and boil for about 2 hours until very soft, drain, cool and slice, remove the pips, whizz in processor until you have a smooth thick puree.
Set the oven 180c gas 4, line a 23cm cake with non-stick baking paper
Whisk the eggs and sugar together until thick and creamy, fold in the ground almonds, baking powder and orange puree.
Spoon into the prepared tin and bake for 30 minutes, then reduce the heat to 160c gas 3 for another 30 minutes. Test with a skewer that it comes out clean from the centre of the cake. Now make the glaze, In a small pan heat the juice, rind and sugar together, simmer gently till the sugar dissolves, then drizzle the glaze over the cake, cool and remove from the tin. The cake will keep well in an air tight container for several days.