This cake is gluten free and dairy free and very easy to make … although you do need to start a few hours ahead to allow for the oranges to steam and cool before using them. It also takes 1-1/2 hours to bake which is quite a long time for a cake, but I bake it at a slightly lower temperature to ensure it cooks right to the middle.
You will need 4 to 5 oranges based on their sizes, as you need 400g cooked orange for the cake (it is best to steam more than you need rather than less and use the leftover for another purpose ... see note at end), and you need at least 1 to 2 oranges for the topping of the cake to ensure you get a good coverage of orange circles.
I store all my nuts in the freezer and always mill them straight from there, giving me a lovely fine texture which is important for this recipe. This recipe uses 400g so I mill 200g at a time … if you mill 400g all at once you will get a coarse grind which will affect the lightness of the cake. Finer is definitely better. You also need to use blanched almonds for this recipe.
Although I use fine polenta I also mill it for 10 seconds to break it down even further to get a texture to match the almond meal … I include the polenta to help soak up some of the moisture from the oranges so that the cake is not too “wet”.
This cake is perfect as a dessert cake with thick mascarpone or creamed yoghurt on the side, and keeps well for a few days at room temperature which is an added bonus (but I am sure it won't last too long!).
Use for extra pureed orange: Leftover pulp will keep in the fridge for a few days, and is delicious cold mixed in with some thick yoghurt and served as a snack sprinkled with nuts, as a side with the cake, or as a topping on your brekkie (porridge, soaked oats, or granola). Alternatively spread some pulp on buttered sourdough toast, but be aware that it has no sugar in it so will be quite tart which I like, so if you need to mix in a little honey or maple syrup. I think it is delicious!