Store for up to 2 days at room temperature. Make this gluten free by using gluten free baking powder.
2 oranges, quartered
6 eggs (at room temp)
1 1/4 cups caster sugar
250g (2 1/2 cups) almond or hazelnut meal
1 tsp baking powder
1). Preheat oven to 180C (160C fan forced), prepare a 23cm springform pan.
2). Microwave the oranges, covered, for 8 mins, or until soft. Allow to cool then remove the seeds, and puree.
3). Beat the eggs and sugar until thick. Then mix in the almond meal, baking powder and orange puree.
4). Spread mixture out into the prepared pan and bake for 60-65 mins, until a skewer comes out clean. Allow to cool for 20 mins in the pan, then turn out onto a rack.
Note – I found this a little bit too orangy… and a little bit too sweet. I think you could use 1 cup sugar, and perhaps about half the orange puree (might have to adjust the liquid level though – although this makes a very moist cake).