Orange Flourless cake is popular internationally and loved by many. This was the reason for holding onto my recipe, although I have been making it for at least 12 years. Over these years, I modified the classic recipe so much, that now I feel comfortable to publish something unique. This is the most delicious dessert considering that little time and effort it requires. The recipe below never fails. My family loves it, hope you will enjoy it too.

Ginger Orange Cake

Serves 8. Cooking time 2 hours. Your time 30 minutes.

Ingredients: 

3 medium oranges (about 500g/1.1lb)

1 tsp Bicarbonate soda

1 tbsp lemon juice

3/4 cup Monk Fruit sugar

1 tsp vanilla

5 large eggs

70g/2.5oz fresh ginger, finely grated

2 cups almond meal/flour

Optional: Monk Fruit Icing Sugar

*23cm/9in removable cake spring tin and a large processor or blender

Method:

1. Boil oranges in a pot fully covered with water. Cook for 1 hour then drain the water without delay. This step can be done ahead of time, and cooked oranges can be stored in the fridge for days.
2. Prepare the cake tin: cover the bottom and sides with baking paper. Switch the oven on to 185C/365F.
3. Cut the oranges without peeling and remove the seeds. Use a large food processor to smash the oranges together with the grated ginger on coarse if your processor has this setting.
4. Combine Bi-carbonate soda and lemon juice, then mix it into the blended oranges along with vanilla. This mixture should become airy. Gradually add sugar while processing.
5. Add the eggs  one by one while processing on high speed for a few seconds each.
6. Add the almond flour. If the processor capacity does not allow it, transfer the mixture into a large bowl and stir it in manually. Pour the cake mixture into the middle of the tin.
7. Bake at 180C/356F for 25 minutes with oven fan on, then for another 25 minutes at 175C/347F with no fan. Let the cake cool down in the tin.
8. If desired, the cake can be dusted with the Monk Fruit Icing sugar before serving.

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