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.
|PER 100G (RAW)||PER LOAF|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
If you'd like to have a go at making this upside-down orange and almond cake with our mix, the full method can be found here.
Serve with whipped cream or creme fraîche.
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.
TO COOK: Defrost fully, then pour into a lined round 20cm cake or 1 litre loaf tin. Place in a preheated 180C oven and bake for 50-60 minutes or until a skewer tests clean. Cool for 10 minutes in the tin before turning out on a rack. Store in an airtight container in the fridge and use within 5 days.
DEFROST INFORMATION: defrost overnight in the fridge. Keep refrigerated and cook within 24 hours.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly.