Ingredients
1 ruby grapefruit
washed
1 orange
washed
1 lemon
washed
250g almond meal
(2 and a half cups)
2 baking powder
1 cup caster sugar
5 eggs
1 cup caster sugar
for syrup
½ cup orange juice
for syrup
½ cup water
for syrup
Ruby grapefruit and orange segments
to decorate
Allergy Advice
Contains Eggs
Contains Nuts
Equipment
- 1 saucepan
- 1 food processor
- 1 round cake tin (22cm diameter)
- 1 baking paper
- 1 large bowl
- 1 skewer
- 1 serving plate
- 1 small saucepan
Instructions
- Place fruit in a saucepan and cover with water. Bring to the boil, then reduce heat and simmer rapidly for 1 hour. Remove from pan, when cool quarter and remove pips.
- Preheat the oven to 160C. Grease a round cake tin (mine is 22cm diameter) and line with baking paper. Place fruit in a food processor and whiz until smooth. Add almond meal, baking powder and eggs and process. Add sugar and blend until smooth. Depending on the size of your food processor, you may need to do this in stages and combine in a large bowl.
- Pour into prepared cake tin and bake for 50 minutes to 1 hour until a skewer inserted in the centre of the cake comes out clean. Cool in tin, then invert onto a serving plate.
- To make syrup, combine sugar, juice and water in a small saucepan, stir over a low heat until sugar dissolves, then increase heat to medium and boil (don't stir!) for 10-15 minutes until syrupy.
- Decorate cake with ruby grapefruit and orange segments. Serve cake at room temperature or warm with syrup and thick cream or icecream.
Notes
Tip
Serve cake at room temperature or warm with syrup and thick cream or icecream.
Variation
This is a version of my flourless orange cake, which was such a hit with friends when I made it I thought I would make it again with a twist.
Variation
If blood oranges are in season, they would be fantastic in this cake.
