Flourless almond and orange cake

This gluten and dairy-free recipe draws from the Sephardic history of Morocco, the Mediterranean, and the Middle East. This traditional almond-based dessert has been lovingly adopted as a Fleurieu favourite.

Ingredients:
2 Large Oranges
6 Free Range Eggs
250g Almond Meal (Ground Almonds)
250g Caster Sugar
1 tsp Baking Powder
Icing Sugar to Serve

Method:

Bring a large pot of water to the boil. Wash the oranges well and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, remove pips and blend to a pulp in a food processor.
Preheat the oven to 160°C. Grease and line a 22 cm cake tin with baking paper.
In a separate bowl beat the eggs and caster until well combined.
Stir in the orange puree followed by the almond meal and baking powder.
Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and crisp and a skewer inserted into the centre comes out clean.
Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.