Flourless Orange and Almond Cake (dairy/gluten free)
Makes one 9inch round cake or one 8inch square cake
2-3 oranges (with unwaxed, unblemished skin as the whole fruit is used)
420g caster sugar
1 teaspoon baking powder
420g ground almonds
1. Scrub the oranges well and leave them whole. Put them in a large saucepan with enough water to cover them. Put a small plate on top of the oranges to keep them submerged. Bring to the boil, then reduce the heat and leave to simmer gently for 1 hour until the oranges are very soft.
2. Grease the tin and line the base and sides with a collar of baking paper that extends 2cm (3/4inch) above the top of the tin.
3. Drain the oranges well, then put back in the saucepan and leave until cool enough to handle. Cut each orange into quarters, remove the seeds, then puree (skin and all) in a blender or food processor.
4. Beat the eggs, sugar, baking powder and a pinch of salt until pale and creamy. Beat in the almonds and 420g of the orange puree. Leave for 20 minutes and preheat the oven to 180degreesC (350degrees F).
5. Pour into the tin and bake for 1 hour and 30 minutes until golden brown and a skewer poked into the centre comes out clean. Cool completely in the tin.
Will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
I agree with Jamie - the double chocolate layer cake - it is a fantastic chocolatey mess of greatness!
I have also heard the white whisper cake from the cake bible is awesome but I haven't tried it yet....
MY favorite, texture/consistency/versatility-wise is kakeladi's WASC. You can pretty much make it into anything (Macsmom and several other very talented CCers have gone above and beyond posting a whole compilation of variations on the WASC for different flavors), and it absolutely never ever EVER fails for me. Obviously, different bakers have different experiences with the same recipes ... but I swear by the WASC and RARELY use any other recipe base now for a cake.