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
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 the boil. Boil, included, for one hour and 15 mins, checking water degree frequently to make sure 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 to a meals processor or blender. Add the closing ingredients, except the chocolate, and blend collectively. Pour the batter into the organized tin and smooth the pinnacle.
Bake for 35-40 mins, or until the cake is about. Leave to cool, do away with from tin, then drizzle with melted chocolate to finish.
This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($19.99, Hachette Australia) using Amelia Wasiliev. Next week, stuffed tomato with leftover rice
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