Prep Time:  20 minutes        |        Cook Time:  2 hours, 20 minutes        |        Serves:  10

Ingredients

Orange, Ginger and Almond cake

• 2 navel oranges (approx. 375g)
• 200g White Mill caster sugar
• 250g Oh So Natural Wholefoods almond flour
• 6 eggs, beaten
• 50g Sweet Vine uncrystallised ginger, grated or finely chopped
• 1 tsp White Mill baking powder
• Candied Orange Slices (see recipe below), to serve
• Lyttos Greek style pot set yogurt, to serve

Candied Oranges

• 1 orange, cut into ½cm slices
• 120g White Mill caster sugar

Method

Orange, Ginger and Almond Cake

1. Place oranges in a small saucepan and cover with a few centimetres of water. Place a small saucer on top to keep the oranges from bobbing up. Bring to a boil then drop to a gentle simmer. Cover with a lid, leaving a gap for steam to escape and cook for 1½ hours. Remove the oranges and set aside to cool.
2. Preheat oven to 180°C. Grease and line a 22cm round, springform cake tin. Roughly chop the cooked oranges, then blitz to a rough purée in a food processor.
3. Transfer puréed orange into a large mixing bowl and stir in the sugar, almonds, eggs, ginger and baking powder. Pour into the prepared tin and bake for 50 minutes or until cooked through and nicely coloured on top. Cover with foil if it starts getting too dark.
4. Remove from oven and allow to cool in the tin for 10 minutes. Turn out onto a wire rack to cool. Arrange candied orange slices on top and drizzle with the candied orange syrup. Serve with Greek yogurt.

Candied Oranges

1. Place orange slices in a heavy-based saucepan and just cover with water. Bring up to a boil and cook for 30 seconds. Drain and repeat the process again with fresh water – this will remove the bitterness from the pith. Drain well.
2. Place sugar into the pan and stir in 60ml water. Add the drained orange slices. Bring to a very gentle simmer and cook for 15-20 minutes, gently turning the slices a few times, until translucent. Set aside to cool. Use the orange slices and any accompanying syrup on top of cakes, brownies or desserts.

Note

You can use blood oranges, mandarins or tangerines instead of navel oranges.

For the candied oranges, the longer you cook the orange slices, the less syrup you will have as it will reduce.