300g ground almonds
150g caster sugar
3 tsp gluten-free baking powder
1 tsp ground ginger
1 tsp cinnamon
Preheat your Everhot ovens to 160C and 120C.
Wash the oranges in warm water then place in a saucepan with enough cold water to cover them. Bring to the boil, cover with a lid and transfer to the lower oven for 2 hours or until completely soft to touch.
Remove from the pan and let cool.
Cut into pieces and remove seeds then weight out.
Place 500g of oranges in a food processor and blitz to a smooth pulp.
Add all the dry ingredients then one egg at a time and mix until the batter is smooth.
Poor the mix into a greased 24cm cake tin.
Bake at 160C for 1hour 30min or until golden brown and set.
Let the cake cool in the tin or on a wire rack.
Dust with icing sugar before serving.
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for further information or, to request a brochure
See our unique designs at
17 North West Circus Place, Edinburgh, EH3 6SX.
Telephone: 0131 226 2255
9 Rosebery Place, Gullane, EH31 2AN.
Telephone: 01620 842741