I do a fair bit of baking at work and this has to be one of the easiest gluten and diary free cakes about, it is also an upside down cake so it looks the part as well. The sugar content is high so its more of a special occasion treat than every night of the week. This goes perfectly with a nice cup of tea.
- 5 medium oranges
- 7 eggs
- 440g caster sugar
- 375g ground almond
- 1 tbsp brown sugar
- Place two oranges in a sauce pan cover and cook for 2 hours, you may need to top the water up from time to time.
- Pre-heat the oven to 180C, line a 28cm baking tin with parchment paper, sprinkle the brown sugar on top of the parchment then top and tail the remaining oranges cut in half horizontally then thinly slice, then layer the orange slices on the parchment paper.
- Add the sugar, ground almonds and eggs to a mixing bowl and mix well, cut the cooked oranges into quarters place in a food processor and blitz until smooth then add to the rest of the ingredients in the bowl and combine.
- Pour mixture on top of the orange slices place in the oven and cook for one hour and twenty minutes.