Whole Orange Cake

_INGREDIENTS

• 2 oranges
• 300g almond flour
• 200g sugar
• 1tsp baking powder
• 6 eggs

Place the whole oranges, leaving the skin on, into a pot of water. Boil for 30 minutes. After 15 minutes, change the water and boil again for another 15 minutes. Remove the oranges from the heat and roughly chop them into pieces. Place the oranges into a blender and blitz.

Add the eggs and sugar to a large mixing bowl. Using an electric beater, beat the eggs and sugar until it forms a thick batter. Gently stir through the blitzed oranges. Fold in the almond flour and baking powder. Mix gently. This will prevent knocking the air out of the eggs.

Line a large round baking tin with parchment paper or spray/rub with oil. Pour the mixture into the tin. Preheat the oven to 175 degrees. Bake for 35-40 minutes at 175 degrees.

Remove from the oven & allow to cool before removing from the tin. Garnish with icing sugar. This cake is delicious and served with yoghurt or cream.

_{HOW TO STORE}

In the unlikely event of not being able to eat it all at once, here's how to store the cake so you can enjoy it the next day:

1. Allow it to cool completely at room temperature. Then, wrap the cake tightly with plastic wrap or aluminium foil to prevent it from drying out
2. You can store the wrapped cake at room temperature for up to 3-4 days. Alternatively, you can refrigerate the cake for up to a week, but remember that refrigeration may cause the cake to become slightly drier.
3. If you want to freeze the cake, wrap it tightly in plastic wrap or aluminium foil and then place it in an airtight container. The cake can be frozen for up to 3 months. To thaw, remove the cake from the freezer and let it come to room temperature before unwrapping and serving.