2 oranges, washed
125g (4 oz) butter (1 stick), softened
1 cup caster (superfine) sugar
2 cups ground almonds (about an 8 oz bag of sliced almonds ground)
1/2 cup self-rising flour, sifted
2 teaspoons baking powder
1 cup sugar
2 tablespoons orange juice
1-1/3 c (10 1/2 fl oz) water
Preheat oven to 350. Line the base of a 9 in tin. Place the oranges in a saucepan of water, cover and simmer for 10 min or until soft. Remove from the water and chop roughly, removing any seeds. Process the oranges, butter, sugar, eggs, ground almonds, flour and baking powder in a food processor until smooth. Spoon the mixture into a tin and bake for 1 hour or until cooked when tested with a skewer.
To make the orange syrup, place the sugar, orange juice and water in a saucepan over medium heat and simmer for 5 minutes. To serve, cut the warm cake into wedges and spoon over some of the syrup. Serve with thick cream. Serves 8-10.
Sweetnicks’ Note: Just an OK for me.