Ingredients
2 small navel oranges (200g each)
1 ¼ cups caster sugar
150g unsalted butter, chopped, at room temperature
3 eggs
1 ½ cups almond meal (150g)
1 ½ cups self-raising flour
ICING
1½ cups icing sugar mixture
2 – 2 ½ tablespoons orange juice
Method
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Grease a 22cm springform pan (base measures 21cm). Line base and side with baking paper.
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Cut unpeeled oranges into quarters. Discard thick white pith from centre of each orange quarter. Roughly chop oranges, leaving outside skin intact.
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Process oranges and sugar in a food processor until rind is finely chopped (mixture will still be slightly lumpy).
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Beat butter in a small bowl of an electric mixer until fluffy. Beat in eggs, one at time, until combined. Beat in orange mixture. Mixture will look curded at this stage. Transfer to a large bowl. Fold in almond meal and flour. Pour into prepared pan. Smooth over top.
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Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until cooked when a skewer inserted into the centre comes out clean. Remove. Stand in pan for 20 minutes. Remove side from pan. Transfer to a wire rack to cool.
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To make icing, place sugar in a medium bowl. Stir in enough juice to form a smooth, spreadable consistency.
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Pour icing over cake, allowing it to drizzle down the side. Stand until set.