Kuchnia

3 oranges, spray free or organic
350g ground almonds (almond meal)
2 cups caster sugar
9 eggs
3 tbsp dark cocoa

Put the oranges in a large pot, cover with water, bring to the boil then reduce to a simmer and cook for 1 hour. Drain and leave in pot to cool. Pre-heat oven to 170˚C (330˚F) and line the base and sides of a 26cm removable base, cake tin. Once the oranges have cooled a little, cut into wedges and blitz in a food processor until well blended. Add all remaining ingredients and whizz until combined. Pour into the prepared cake tin and bake for around 60-65 minutes or until the middle is set and cooked through. Leave to cool in tin, then carefully remove to serving plate. Serve with Orange Cinnamon Cream. Makes a big cake!

Orange Cinnamon Cream

250ml cream
1/4 cup icing sugar
1 tsp cinnamon
finely grated zest of half an orange

Whip all together to soft peaks.

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