This cake is the definition of moist! A light and fluffy almond based cake with a zesty orange sweetness. Finished off with an orange glaze to ensure it locks in all that orangey flavour goodness!
Tip: We highly recommend making this cake one day ahead. Flavours develop overnight while the cake is setting.
Place two oranges in a pot. Cover with water and bring to the boil. Reduce to simmering point and cook for an hour. When your oranges are done, drain the water and set aside to cool.
Once your oranges have cooled, cut them in quarters, removing any pips. Place in a blender and blend until puree consistency. Set aside.
Pre-heat the oven to 170C. Line a round springform cake tin and set aside.
Using a handheld mixer, beat eggs, sugar and vanilla extract until the mixture is pale and combined. Using a spatula, fold in almond meal, baking powder and salt. Finally, add the orange puree and mix well.
Pour the mixture into your prepared cake tin and bake for 50 minutes to an hour.
Let the cake cool slightly in the pan, then turn out and remove baking paper. Set aside.
Whilst the cake is cooling, prepare an easy glaze. Juice the remaining orange and place in a small saucepan over low heat. Add 30g of icing sugar and leave to dissolved. Make sure to mix regularly, the mixture should thicken slightly.
Pour the glaze over the cake and let cool completely. Enjoy with a scoop of vanilla ice-cream or yogurt.