Orange Cake

I love making this cake as you get to boil whole oranges until they are soft and then squash them up into a glorious citrus pulp.  Unlike many other cakes, it has no flour, oil or butter in it.  The main dry ingredients, being semolina and almond meal, give it a pleasant, dense texture.  While the cake is baking away in the oven, make the orange syrup.  The adult version of this calls for a few drops of Grand Marnier or Cointreau, but that is entirely optional.  When the cake is done, smother it over the top with the aromatic syrup.  Serve it warm or in room temperature.  Your friends and family will be quite impressed.  

Serves 10-12

INGREDIENTS

• 2 large whole, unpeeled oranges (about 600g / 1lb 5oz)
• 1 teaspoon baking powder
• 6 large eggs
• ¾ cup caster sugar
• 1 cup fine semolina
• 1¼ cups almond meal

Orange syrup:

• 2 large oranges (about 600g / 1lb 5oz)
• ⅓ cup caster sugar
• 1 tablespoon lemon juice
• 2 tablespoons orange-flavoured liqueur (optional)
• a few sprigs of rosemary or edible flowers for decorations (optional)

METHOD

1. To remove wax from shop-bought oranges, put them in a bowl of very hot water, leave them for 5 minutes, then give them a gentle rub with a brush or cloth.
2. Place the two oranges in a medium saucepan.  Cover with water to just covering the oranges and bring to a boil. Cook the oranges, covered, for 1 hour until they are tender.  Check the water level occasionally and top up if necessary so it doesn't boil dry.  Remove the oranges and set aside to cool.
3. Grease a deep 22cm / 9" round springform or loose base cake pan.  Line base and side with baking paper.
4. When the oranges are cool, trim and discard their ends.  Halve them and remove any pips.  
5. Process the oranges with a blender or handheld processor together with the baking powder until the mixture is pulpy.  Transfer to a large bowl.
6. In a separate bowl, beat eggs and sugar for about 5 minutes until the mixture is thick and fluffy.
7. Stir the egg mixture into the orange mixture in the large bowl.  Fold in semolina and almond meal.  Transfer all ingredients into the prepared cake pan.
8. Bake the cake in a preheated 180°C /350°F oven for 1 hour.  It is done when a skewer inserted into the centre of the cake comes out clean.
9. Let the cake cool in the pan for half an hour before transferring it onto a plate.
10. Zest and juice the remaining two oranges.
11. Place the orange juice, sugar and lemon juice in a small saucepan over low heat.  Stir to dissolve the sugar, then bring the mixture to a boil for a few minutes until the syrup reduces and thickens.  You'll need about half a cup.  Remove from heat and stir in the liqueur, if using, and the zest.
12. Drizzle the syrup over the cake.  Decorate it with a few rosemary sprigs or edible flowers on top if you like.