Orange and almond cake (wheat-free and dairy free)

Method

1. Place the chopped oranges in a small saucepan discarding any pips. Add 1 tbsp of water, then cover and cook gently for 30 mins or until the oranges are soft and excess liquid has evaporated. Leave to cool

2. Preheat the oven to 180℃. Line a 23cm (9 inch) cake tin with baking parchment. Finely chop the oranges or place them into a blender/food processor

3. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar and then whisk for 1 more minute

4. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2-3 mins or until the mixture is pale and quite thick. Whisk in the finely chopped oranges and then carefully fold in the ground almonds

5. Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle flaked almonds over the top

6. Bake for 50-55 mins or until the cake in golden and a skewer inserted in the center comes out clean. Check the cake after 20, 30 and 40 mins to ensure the top does not become burnt

7. If the top is browning too quickly cover the tin with foil

8. Once cooked leave the cake to cool in the tin, then put on a serving plate and dust with icing sugar