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Preparation time: 20 minutes
Baking time: 20-25 minutes
Oven temperature: 180°C
Method:
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Place oranges in a saucepan and cover with water, bring to boil and boil for 1 hour.
- Drain oranges and then cover with water again and boil for a further hour.
- Using a food processor or hand held processor, puree oranges.
- Refrigerate until cold (this can be done the day before if desired)
- Grease a non stick lamington tray
- Pre heat oven 180c
- Mix dry ingredients from group 2
- Mix ingredients from 3 until just combined – don’t aerate
- Combine orange slush with group 3 and gently mix
- Add group 2 dry ingredients to above and mix gently to combine
- Pour mixture into greased lamington tray (the mixture will be very wet)
- Bake for 20-25min or until golden brown and bounces back when gently pressed in the centre. (For a thicker slice use a smaller cake pan, the cooking time may vary)
- Heat apricot jam and lightly paint the top of the cake as soon at it is out of the oven, sprinkle with toasted almonds.
- When cool, cut into slices as desired.
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Ingredients:
Group 1
Oranges (orange slush) — 2 medium size
Group 2
Ground almond meal — 2 cups
Baking powder — 2 level teaspoons
Group 3
Caster sugar — 1 cup
Eggs beaten - 6 x 45gr
Group 4
Toasted almonds — ¼ cup
Apricot jam - ¼ cup |