BIG TONI’S ITALIAN KITCHEN

Orange Cake (No flour)

It was a heavy weekend, it was a dear friends 60th birthday, I won’t say whom but happy birthday Peter L.

About 20 of us went out Friday night for a few beers; we drank a little too much and ended up in the local curry house. 

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It was a brilliant night. 

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However the next day I was feeling a little fragile so I decided to cook this bolstering cake to have with a nice cup of tea. 

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(Sometimes only tea and cake will do)

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Its just about the most straightforward cake you can cook so its not too much strain on the brain but it is still absolutely scrumptious so well worth the small amount of effort need.

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For about 10 slices you will need:

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2 oranges

200g of ground almonds

6 free range eggs

Pinch of salt 

150g caster sugar

25g of polenta

1 heaped teaspoon of baking powder

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How to make it.

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Put your oranges into a pan cover with water and bring to a boil, simmer for 2 hours. This will make your whole kitchen smell of orange. Do not let the water boil away, top it up should it evaporate.

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Once the oranges have cooked chop them up skin and all, remove the seeds then blend into a pulp. 

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Crack 6 eggs into a bowl and whisk until light yellow; add the almonds, sugar, polenta, a pinch of salt and the orange pulp. Mix until all combined then add the backing powder and mix again. It should have little flex of orange running through it.

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Pour the mix into a lined and buttered spring side cake tin and bake in an 180c-preheated oven for 40 minutes. Check it after 30 minutes and if it is getting too brown on top cover with oiled tin foil. 

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I use a strand of dry spaghetti to check my cakes just push it into the centre of the cake and if it comes out clean it’s done.

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Let it cool on a cooling rack and once cool sprinkle with icing sugar. Serve with cream, ice cream, some fresh berry’s, or just as it is with a nice cup of tea.

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