Healthy Vegan - Sicilian Blood Orange Almond Cake (Gluten Free)

It is the Blood Orange Season.

 I had picked up some Sicilian Blood Oranges from a supermarket and wasn't completely sure what to do with them other than just peel and eat them, of course.

 It was only when I started reading an on line article by Claudia Roden for sharing the recipe with the Western world.



Sicilian Blood Orange Almond Cake 
9 inch round baking tin
Ingredients
4 blood organic oranges, rinsed
6 free range eggs
250grams ground almonds
250grams caster sugar
1 teaspoon baking powder
Method
9 inch spring form round tin, with a removable base, buttered and floured

Place 3 or the oranges, unpeeled, into a saucepan and cover with water and allow to boil for 1 ½-2 hours, until the oranges have completely softened.
Drain water and allow the oranges cool, then cut them open and remove the pips.  Make the oranges into a pulp by putting them in a food processor.
Whisk the eggs in a large bowl, and then add these along with the ground almonds, caster sugar and baking powder to the orange pulp.
Blend thoroughly.
Pour the mixture into the prepared cake tin.
Bake in the preheated oven gas mark 4/1800c for about 1 hour. 

Allow to cool in the tin before turning out onto a wire rack. 
Slice.
Adapted slightly from the New Book of Middle Eastern Food by Claudia Roden

 Here is an article by Bleeding Expresso Everything You Ever Wanted to Know About Blood Oranges

I have also bookmarked this Blood Orange Chia Seed Pudding from Debbie Dishes to make.

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