Kinnow oranges are local to us. Their peels, when cooked down, fall apart quite easily. This is the kind of orange I prefer to work with when making a good Orange and almond cake. It’s a pleasant mix of sweet and sour that is carried beautifully by the moist almond crumb. Cut into neat thin slices, I say thin because the cake can be quite heavy, and serve with some whipping cream, whipped to soft peaks.
Kinnow Orange and Almond Cake
yield 12 servings
A radiant yellow, the colour of the sun, this Kinnow orange cake is wonderfully moist from the almond flour and keeps well, so you can bake it in advance and heat a slice slightly beefier serving.
Ingredients
Kinnow Oranges 500g
Caster Sugar 225g
Almond flour 190g
Eggs 5
Baking powder 1 tsp
Whipping cream to serve
Instructions
Wash your kinnow oranges and add them to a pot filled with water and let the oranges merrily simmer away over a medium low heat for 2 hours uncovered, refilling the water in the pot if necessary. At the end of 2 hours the oranges should be very soft and you must carefully remove them.
Let the oranges cool, then cut them and remove any seeds you may see. Place the remaining peels, fruit and any juices that may have been released while you tried to get the seeds out, into a mixer grinder and purée till smooth.
Preheat the oven to 180 degrees Celsius. Grease and flour a 9-inch cake tin and tap any excess flour out. Set this aside.
Beat all 5 eggs in a bowl and add the purée and mix well. Add the sugar, almond flour and baking powder and mix until no streaks of flour remain. You needn’t worry about overmixing here.
Pour the batter into the prepared cake tin and transfer to the oven to bake for 45-50 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Once the cake is done, let it cool in the tin itself before running a knife around the edges and inverting the cake tin to release the cake. Then flip it onto a serving platter.
Cut into thin slices and serve with some whipped cream on the side.
For the whipped cream, only whip the cream when very cold and stop whipping at soft peaks stage. Serve.