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.  

 

Oranges, free-range eggs, caster sugar, baking powder (gluten free), ground almonds.
CONTAINS:
Tree Nuts, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER LOAF
ENERGY1120.4kj13052.3kj
PROTEIN8.4g98.4g
FAT TOTAL14.7g170.7g
- SATURATED1.7g20.2g
CARBS24.3g282.8g
- SUGARS24.3g282.8g
SODIUM43mg500.9mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

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.

 

Serve with whipped cream or creme fraiche.

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.