There are lots of different recipes out there for Orange and Almond Cakes but I like this one as it is moist and not overly sweet. It takes a while to make but is not difficult and keeps really well.
Orange and Almond Cake
2 Large Oranges
1 Tbsp Orange Liqueur
1 Cup Castor Sugar
300 Gm Ground Almonds
1 Tsp Baking Powder
Orange Syrup (Optional)
2 Cups of Orange Juice
3/4 Cup Castor Sugar
1/4 Cup of Sweet White Wine
Boil your oranges in water for 2 hours in a covered pot. Once they are very soft drain off the water and puree the oranges in a food processor, blender or with a stick blender then cooled the pureed oranges.
Grease and line a 23 cm round spring form tin. Pre-heat your oven to 180 degrees Celsius.
Separate your eggs being careful not to get any yolk in the whites. Place the yolks in a bowl with the castor sugar and liqueur and beat until the mix is pale and frothy. Then add you orange puree, ground almonds and baking powder and mix until combined. Mean while in a clean bowl beat your egg whites until they are stiff.
Take 1/3 of your egg white mix and add it to the orange mix and stir through to lighten the orange mix. Repeat with the second 1/3 and then the final 1/3 folding through so you retain as much air and lightness as possible.
Pour into your tin and bake for 1 hour. Remove from the oven and cool completely in the tin before removing.
To make the syrup heat all the ingredients in a pan over a medium heat. Once the sugar has dissolved simmer for 30 minutes or until the syrup has reduced by half.
Once you have made your syrup serve up a slice of cake with a drizzle of the syrup and a dollop of greek yogurt.