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Moroccan Orange Cake

Flourless orange and almond cake

Moroccan orange cake


5 large oranges
6 eggs, beaten
2 1/4 cups ground almonds
1 1/4 cups caster sugar
1 teasp baking powder
1 cup plain yoghurt


  1. Wash 2 of the oranges and place in a saucepan with water to cover.
  2. Bring to the boil, cover and simmer for 2 hours. Allow the oranges to cool, then cut open, remove the pips and roughly chop the flesh.
  3. Preheat the oven to 190c, Grease and flour a 22-cm springform tin. Process the cooked oranges, eggs, ground almonds, sugar and baking powder in a food processor.
  4. Pour the batter into the prepared tin. Bake for 1 hour or until the centre is firm (note that this is a very moist cake). Cool in the tin before gently turning out.
  5. Peel the remaining oranges with a small paring knife. Separate the orange segments from the membranes. Serve the cake with the fresh orange segments and some yoghurt on the side.

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