I’ve, thus far, not posted any sweets/cakes so I thought it’s about time I do …I seldom bake any sweets because hubby & I don’t really have a sweet tooth (other than for chocolates) …but now and again, a craving for a slice or when we are entertaining, I will make a sweet/dessert or bake a cake 
I love anything with oranges but I was attracted to bake this cake because I’ve never baked a flour-less & oil-less cake before and this is without any flour but use ground almond and absolutely not a drop of oil nor a dollop of butter and it taste absolutely gooooooood!
Butter and flour a 8 – 9″ springform cake pan
All that is needed …. oranges, eggs, sugar, toasted ground almond, brandy …. I use Grand Marnier for its essence of wild tropical orange
Grate the zest of 4 oranges ….
Separate the eggs ….
Egg yolks, salt and 175g of the sugar ….all in a mixing bowl
Beat until until creamy
Fold in the orange zest + ground almond
The orange zest + ground almond almost completely folded into the creamy mixture
Whisk egg white until stiff
Fold whisked egg white carefully into mixture
Pour mixture into prepared cake pan
smooth top and bake in preheated oven for 45 minutes
while cake is baking away, peel 3 – 4 oranges removing all the white pith and slice in between the membranes to release the orange segments
Cut the orange segments into pieces … but for me, I prefer to leave the segments the way it is
Squeeze remaining oranges to get about 200ml juice …put juice in saucepan with the rest of 75g sugar and boil until reduced by half
Cake is ready when a wooden skewer inserted into the middle comes out clean
Top cake with the orange pieces and drizzle with remaining syrup ……
I served up a slice of the light cake with some of the orange syrup … if only I have some vanilla ice-cream, it would have been even better with an added scoop of vanilla ice-cream atop the syrup …..mmmmmm yum-yum!!
RECIPE
Ingredients:
Butter for greasing
Flour for dusting
6 oranges
6 eggs, separated
pinch of salt
250g sugar
300g ground, toasted almonds
2 Tbsp brandy
Methods:
- Preheat oven to 200°C.
- Grease a 8 – 9″ springform cake pan with the butter and dust with the flour
- Grate the zest of 4 of the oranges and separate the eggs
- Beat the egg yolks, salt and 175g of the sugar until creamy
- Fold the orange zest and ground almond into the creamy mixture
- Whisk the egg white until still and fold carefully into the almond mixture
- Pour the batter into the prepared cake pan and bake in preheated oven for 45 minutes, until a wooden skewer inserted into middle of cake comes out clean, leave cake aside to cool
- Peel 3 of the oranges and remove all the white pith then slice in between the membrane to release the orange segments
- Cut the segments into pieces, if preferred
- Squeeze the remaining oranges to get about 200ml of juice
- Put the juice and the rest of the 75g sugar in a saucepan and boil until reduced by half
- Add the brandy and the orange pieces to the syrup and leave to cool
- Put the orange pieces on top of the cake and drizzle with the syrup
- Chill in the refrigerator for at least 30 minutes before serving
