“We had to find something for our gluten intolerant friends to eat - and found this somewhere. We've also experimented with changing the citrus component with great results. It seems like a long process but it gives an amazing moist result.”
3hrs 30mins
1 cake

Ingredients Nutrition


  1. Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn't boiled off too much.
  2. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).
  3. Preheat the oven to 180 degrees Celsius. Grease and flour, or line with baking paper, a 9 ½ or 10-inch spring form pan.
  4. Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.
  5. Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-coloured. Add the ground almonds and mix well. Mix in the pulped orange at low speed, in two or three additions, beating for 20 seconds after each addition.
  6. Pour into the prepared pan. Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.
  7. Options instead of Oranges: 350g cumquats or 3 Meyer lemons or 6 mandarins.

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