Greek orange & almond cake
Luke Harris - Harris Farm
INGREDIENTS
2 whole oranges, quartered
6 eggs
1¼ cups caster sugar
250g ground almonds
1 teaspoon baking powder
1 orange
greek honey
extra virgin olive oil
greek yoghurt to serve
METHOD
Preheat oven 180°C/160°C (fan-forced) and grease and line the base of a 23cm cake round springform tin with baking paper.
Place oranges into a microwave safe dish, cover and cook on high (850 watts) for 5 minutes or until oranges are very soft. Remove and cool slightly before blending in a food processor until smooth.
Meanwhile, beat eggs together with sugar thick and pale. Stir in almonds, baking powder and orange puree and mix well.
Spoon mixture into tin and bake 60 minutes or until firm. Leave cake to stand in tin for 15 minutes before turning out onto a wire rack.
To serve, slice orange thinly and arrange over the top of the cake. Drizzle over honey and a olive oil. Cut into wedge and serve with a dollop of Greek yoghurt.
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