This amazing recipe was shared by one of our dear patients who took a class with Hip Cooks and it’s the perfect recipe for those who want a little bit of sweet and are avoiding wheat (like me). As usual, I’ve modified it a little bit because I don’t like much sugar in my baked goods.
Wash and scrub the oranges. In a pot, cover in enough water so that they are fully immersed. Bring to a boil and simmer for about an hour until they are completely soft. Once tangerines, Meiwa kumquats and blood oranges come into season in the winter, imagine how tasty this recipe must be. Bring to a boil and simmer for about an hour until completely soft. Allow this to cool and remove the seeds. Put in food processor and blend to a puree.
Preheat the oven to 375 degrees; butter a 9 inch round baking tin, ideally a springform tin. Beat the eggs with the sugar until they are well mixed, then fold in the baking powder, ground almonds and oranges until evenly combined. Pour mixture into tin and bake for about an hour until firm to the touch. If the cake seems too moist, cook for a little longer.