This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole oranges, skin and all (usually I would use clementines but they're impossible to find at this time of year), that have been boiled for two hours and a generous helping of organic ground almonds to replace any flour. There's no butter in it either making this simple recipe a particularly healthy one. The result is an incredibly moist, delicate and refined cake. I like to drizzle with an orange syrup for a final, elegant touch.
organic ground almonds