Ingredients
For the Cake
2 oranges
240g ground almonds
180g caster sugar
6 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
For the Lime Syrup
100g caster sugar
60ml freshly squeezed lime juice
60ml water
Method
Grease a deep 20cm (8”) cake tin and line with baking parchment.
Place the two whole oranges in a pan and cover with hot water. Bring to the boil, then reduce the heat and simmer for about 2 hours or until they are very soft. You may need to replenish the water as it evaporates.
Drain the oranges and discard the water. Allow to cool.
Preheat the oven to 160 deg c, (325 deg F) or gas mark 3.
When cooled, quarter the oranges and remove the pips. In a food processor, blend the oranges until a smooth pulp is obtained. With the motor running, add in the eggs, one at a time, followed by the almonds, sugar, baking powder and extract.
Remove the mixture and pour into the prepared baking tin, then bake for about 1 hour. Leave in the tin and pour over the syrup, whilst the cake is still hot. Leave to cool.
To make the syrup, just boil the ingredients together in a small pan, simmering for 5-10 minutes until slightly thickened.
