Monday, June 10, 2013

Oranges AND lemons

It turns out this cake is even better if you use oranges AND lemons. Who'da thunk it?

Substitute one of the oranges for a couple of lemons. It gives the cake a bit of "tang"  

Still pretty moist 

.......and still pretty delicious

You'll need...

1 orange 
2 lemons 
250 g caster sugar, plus extra for dusting
5 eggs
200 g almond meal
1/2 cup self raising flour
1 tsp baking powder
1/4 cup olive oil
icing sugar 
Margarine or oil spray (for greasing the pan)

Boil the orange and lemons in some water for about an hour, then let them cool completely
Once they're cool process them until they are pulp

Preheat the oven to 160 deg fan forced and grease and line a 20cm cake tin
Beat the eggs, oil and the sugar until it's light and creamy, then add the pulped oranges, almond meal, flour and baking powder and mix thoroughly.

Pour it into the prepared cake tin, sprinkle a little castor sugar over the top and bake for about 1 hour 15 minutes or until the top is golden brown

Let it cool a little before taking it out of the tin and it's best to let it sit for a while before you cut it.

That's it.

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