Grammed: Orange Almond Cake

I love me some Orange Almond Cake. 

Tender, citrusy and incredibly moist; it tastes of sunshine and summer. Delish. 



It's also gluten-free, only uses five ingredients and stays moist for days and days. What's not to love? Well, unfortunately the traditional recipe calls for boiling whole oranges in a saucepan for two hours. 

Two whole flippin hours.

Ain’t nobody got time to be boiling oranges for two hours much less a mum with a baby and toddler in tow.  Especially when said toddler loooooves to "help" bake the cake and also likes to "help" taste-test the cake. 

{Because toddler. #birthdaycakefail #nevertrustaquiettoddler #momlife}

So I was super happy to learn of a hack using the microwave which cuts the time down from two hours to eight minutes. Woop! 

Orange Almond Cake - Quick easy version

2 oranges, whole, washed, sweet navel ones if you can find them are the best.
250g ground almonds
250g white sugar
1 tsp baking powder
6 eggs 

1. Prick the orange skin with a fork/knife. Place the oranges whole in microwave safe bowl and cover. Microwave on high for 6-8 minutes until soft. Cut into quarters and allow to cool, keep all the juice that escapes. 

2. Preheat oven to 180 oC making sure the oven rack is at the bottom of your oven. Grease/line a 21cm round springform baking pan.

3. In a large bowl whisk the ground almonds, sugar and baking powder till well combined and there are no more lumps. 

4. Once oranges have cooled remove all the seeds and then place into a food processor and process until smooth. Scrape down the sides and add the eggs into the food processor and process on high till light and frothy. 

5. Fold the orange/egg mixture into the dry ingredients till just mixed through. Pour into your prepared baking pan. 

6. Bake at 180 oC for 1 hour 15 minutes - 1 hour 20 minutes. Check at halfway as you may need to cover the top with tin foil if it is getting too golden on top. The cake is done when a skewer poked into then centre comes out clean (a few crumbs is ok).  Allow to cool in the tin before turning out. Decorate with icing sugar, berries and fresh flowers. Serve with Greek yoghurt or whipped cream or my fav: whipped vanilla yogurt cream!