Orange and almond cake

Step 1
Add the oranges to a medium saucepan, cover with water and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour or until tender. Once cool enough to handle, slice the oranges in half and remove the seeds, leaving the skin on.

Step 2
Preheat the oven to 160℃. Line a 23cm round springform cake tin with baking paper.

Step 3
Process the orange and sugar in a food processor until smooth. Add the eggs and process until combined.

Step 4
Add the almond meal, baking powder and orange mixture to a large bowl and gently mix until combined.

Step 5
Pour the mixture into the prepared tin and smooth the top with a spatula. If using, sprinkle the almonds evenly over the top.

Step 6
Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in the tin for 15 minutes before transferring to a wire rack to cool (covered with a tea towel).

Serving suggestion: serve dusted with icing sugar and with a dollop of reduced-fat natural yoghurt

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website