serves 8–10
Ingredients
- melted butter, for greasing
- 2 oranges
- 3 eggs
- 215 g (71⁄2 oz) caster sugar
- 300 g (101⁄2 oz) ground almonds 1 teaspoon baking powder
for the icing
- 250 g (9 oz) cream cheese
- 300 g (101⁄2 oz) icing sugar
- 3 large passion fruit (pulp only) 50–125 g (2–41⁄2 oz) unsalted butter, softened (optional)
- edible flowers, to decorate (optional)
method
- Preheat the oven to 170°C (325°F), gas mark 3. Lightly grease a 22 cm (81⁄2 inch) springform tin with melted butter and line the base with greaseproof paper.
- Place the oranges in a small saucepan and cover with water. Bring to the boil over a medium heat. Cook for 15 minutes or until tender. Drain the oranges and return to the pan. Cover with cold water and bring to the boil again. Simmer for 15 minutes and drain.
- Coarsely chop the oranges, and remove and discard any seeds. Place the orange chunks in a food processor and process until smooth.
- Whisk the eggs and sugar with an electric mixer until thick and pale. Gently fold in the orange purée, ground almonds and baking powder until just combined.
- Pour into the prepared tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave in the tin for 20 minutes then turn out on to a wire rack to cool completely.
- To make the icing, blend the cream cheese with the icing sugar and passion fruit pulp. If you want a smoother, richer icing, you can add some unsalted butter. Smooth over the cake once cooled and decorate with the flowers, if using.
