Save your juiced orange halves to make this tasty afternoon deal with. You also can use this recipe when you have oranges starting to turn awful: reduce smooth or awful elements out and use the rest in this recipe.
Used orange and almond cake
- Serves 12
- Prep 15 minutes
- Cook 2 hrs
- 4 used orange halves
- Butter or oil, for greasing
- Five eggs, beaten
- 200g ground almonds
- 200g caster sugar
- ¾ teaspoon baking powder
- 100g darkish chocolate, melted, to decorate
Put the oranges in a saucepan, cover with water, and bring to a boil. Boil, included, for one hour and 15 mins, checking the water level frequently to ensure the pan isn’t always dry. Leave to chill—Preheat oven to 180C and grease a 20cm round springform tin. Roughly chop the cooked oranges and transfer them to a food processor or blender. Add the closing ingredients, except the chocolate, and blend collectively. Pour the batter into the organized tin and smooth the top. Bake for 35-40 mins, or until the cake is about. Leave to cool, take away from the tin, then drizzle with melted chocolate to finish.
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