Servings: 6 to 8

300 g almond flour 300 g almond flour
1 tsp baking powder 1 tsp baking powder
Pinch of salt Pinch of salt
1 tsp each of ground cinnamon, cardomon 1 tsp each of ground cinnamon, cardomon
2 medium to large oranges [I used navel & organic] 2 medium to large oranges [I used navel & organic]
5 eggs, separated 5 eggs, separated

Place whole oranges in a large saucepan and cover with water.
Bring to the boil.
Continue boiling for about 2 to 2 hours 30 minutes.
Place a heavy plate or saucer on top of oranges to keep immersed in water.
Make sure the oranges remain covered with water. If necessary, you might have to add water.
Alternatively, use a pressure cooker, it will only take 30 minutes from the time the water starts boiling.
After this time the oranges should be soft. Remove from the stove, carefully take the oranges out of the water and throw away the water.
Allow the oranges to cool completely. Cutting them in half speeds up the process.
While the oranges are cooling: subheading: While the oranges are cooling:
Grease an 8 inch round baking pan or springform pan and line the bottom and sides with parchment paper.
Preheat the oven to 180* C. The Turbo broiler does not need to be preheated.
Put the dry ingredients in a mixing bowl.
Whisk the dry ingredients to remove any lumps, to airate and mix well. Set aside.
Separate the eggs. Put the yolks in a small bowl and set aside.
Put the whites in a clean, dry mixing bowl and set aside.
When the oranges have cooled completely: subheading: When the oranges have cooled completely:
Remove the seeds and calyx - that is the white flesh or fibre in the middle of the orange.
Cut oranges into cubes with the skin.
Use a food processor or blender to blend the oranges into a thick pulp.
Blend the oranges in 3 parts and add the eggs gradually.
Add the orange-egg mixture to the dry ingredients and mix till just combined. Set aside.
Whisk the egg whites till soft peaks form.
Gently fold the egg whites into the batter.
Dish the batter into the greased and lined baking pan.
Bake in a preheated oven at 180* C for about 45 minutes.
Keep an eye on the cake and make sure it’s not browning too much.
In the Turbo broiler oven, you need to turn down the oven temperature to 150* C and bake for another 15 minutes.
OR, after 45 minutes, switch the oven off, remove the lid and test for doneness by: subheading: OR, after 45 minutes, switch the oven off, remove the lid and test for doneness by:
Very carefully tapping the top of the cake to test if it’s done.
Or inserting a toothpick in the centre of the cake. If it’s dry, the cake is done.
Once the cake is baked, remove from the oven.
Allow the cake to cool completely in the baking pan.
When completely cool, remove the cake from the baking pan, remove the parchment paper and place on a cake stand or plate.
Dust lightly with icing sugar.
If you wish to keep things sugar free, serve slices with whipped fresh cream or coconut cream and garnish with fresh passion fruit pulp or a few slices of strawberries.
Delicious! Enjoy.

There are so many grain free orange cake recipes out there. And, they’re very similar, too. I’ve saved many orange cake recipes, but have always been apprehensive about using 2 entire oranges, that is skin and all. Nevertheless, I’ve finally taken the plunge. And I must admit, I’m really pleased with the results. Pulverising the oranges produces a fragrant, flavoursome cake. Next time I might even serve it with my homemade milk kefir yoghurt.  There are so many grain free orange cake recipes out there. And, they’re very similar, too. I’ve saved many orange cake recipes, but have always been apprehensive about using 2 entire oranges, that is skin and all. Nevertheless, I’ve finally taken the plunge. And I must admit, I’m really pleased with the results. Pulverising the oranges produces a fragrant, flavoursome cake. Next time I might even serve it with my homemade milk kefir yoghurt.
I chose the Orange, cardomon and almond cake by Diary of a Ladybird [Thanks to diaryofaladybird.blogspot.com, where it is suggested you serve the cake with orange-blossom yoghurt] because I love the flavour of ground cardamom and, needless to say, orange and almonds.  I chose the Orange, cardomon and almond cake by Diary of a Ladybird [Thanks to diaryofaladybird.blogspot.com, where it is suggested you serve the cake with orange-blossom yoghurt] because I love the flavour of ground cardamom and, needless to say, orange and almonds.