We went for a drive on the weekend to Remarkable Cave which is past Port Arthur and it rained buckets as soon as we left the car. I was desperate for coffee so we called into the Eagle Hawk Cafe (top picture) for coffee and cake, here's my version.ORANGE AND ALMOND CAKE based on the CLEMENTINE CAKE by NIGELLA LAWSON
4-5 oranges 375 g total weight
6 free range eggs from happy hens
225 g sugar
250 g ground almonds
1 heaped teaspoon baking powder
Put the oranges (whole) in a pan with some cold water, bring to the boil and cook for 2 hours.
Drain and when they're cool cut in half and remove pips.
Then pulp everything - skins, pith, fruit- in the processor.
Preheat the oven to 190 c / gas mark 5.
Line a 21 cm springform tin with silicon paper.
(Do the next bit by hand)
Beat the eggs, add the sugar, almonds and baking powder.
Mix well, adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer comes out clean (you may need to cover with foil or silicon paper after about 40 minutes to stop the top burning) remove from the oven and leave to cool, on a rack but in the tin.
When the cake's cold, you can take it out of the tin.
