Flourless Orange Cake

• servings: Serves 10 Time: 1 hour 1

Ingredients

2 large oranges

6 medium free-range eggs

150g (¾ cup) caster (superfine) sugar

1 teaspoon vanilla extract

225g (2¼ cups) ground almonds

1 teaspoon gluten-free baking powder

Icing (confectioners") sugar, for dusting (optional)

Thick natural yogurt and honey, to serve

Directions

•Cook the whole, unpeeled oranges in a pan of boiling water, ensuring they are fully submerged, for about 1 hour. Drain and let them cool.

• Once cooled, peel the oranges, separating the peel and the flesh. Discard any seeds and excess pith. Blend the flesh and peel in a blender until you get a smooth purée.

• Preheat the oven to 190°C/170°C fan (375°F) Gas Mark 5. Line a 20cm (8 inch) cake tin (pan) with nonstick baking paper.

• In a large bowl, whisk the eggs and sugar together until well combined and slightly fluffy. Tip in the orange purée, vanilla extract, ground almonds and baking powder, and use a large metal spoon to fold together and combine.

• Tip the mixture into the lined tin and bake in the oven for about 1 hour, until a cocktail stick

(toothpick) inserted into the middle comes out clean, keeping a watch that the top doesn't brown too quickly. If it does, place a piece of foil loosely over the top.

• Remove from the oven and let the cake set in the tin for 20 minutes. Turn it out, remove the lining and flip the cake on to a wire rack to cool. Feel free to brush with a little honey and dust over some icing sugar. Serve each slice with a dollop of yogurt drizzled with honey.