Bake-at-home orange and almond cake
First we start, sort of weirdly, with whole oranges, skins and all, which are boiled for hours until completely soft and then blitzed. It makes for an intensely orange-flavoured puree, into which we fold ground almonds, eggs, sugar and gluten-free baking powder.
We dish this up and then snap-freeze it; all you have to do is defrost and bake. You get all the glory - plus the bonus of a house filled with the irresistible smell of baking.
Serve with double cream or creme fraiche.
Frozen product. Defrost in refrigerator. Once defrosted, cook within 24 hours.
PLEASE NOTE: this is a raw mix and should be fully cooked before consumption. Although this product has been stored in the freezer, it never freezes solid.
Defrost fully. Remove plastic film and place in a preheated 180C oven (FF) and bake for 50-60 minutes or until a skewer tests clean. Cool for 20 minutes in the tin before running a sharp knife around the edge of the tin to loosen, then turn out onto a rack and remove the baking paper.