Cook oranges: Wash the oranges well with warm water. Ensure you have the exact weight of oranges as using less or more than 600g will make the cake less or more moist. Place oranges in a small saucepan and cover with water. Bring to the boil, reduce heat to low and simmer for 60 minutes.
After the oranges have cooked drain and allow to cool to room temperature, around 30 minutes.
Preheat oven to 160°C and grease a 22cm round cake tin. Set aside.
Once cooled, chop oranges into small chunks and place in a food processor. Blend for 30seconds, scraping down sides as needed. You do not need a smooth puree here, but ideally only quite small chunks of peel will remain. Set aside.
Add eggs and sugar to a mixing bowl. Whisk to combine, then stand for 5 minutes to let the sugar dissolve. Add orange puree and fold through.
Sift in the almond meal and baking powder. Add salt, and fold through until you have a smooth, uniform batter. Pour batter into cake tin, then use a spoon or spatula to smooth and flatten.
To make the crumble, add flour, almond meal and sugar to a medium bowl and combine. Now add room temperature butter and extracts. Use your fingers to massage the butter into the dry ingredients, util a crumble is formed.
Spread crumble over the cake followed by the flaked almonds. Use your fingers to lightly press these just into the top of the cake.
Place cake in bottom third of your oven and bake for 60-65 minutes or until cooked through.
Allow cake to cool in the tin for 10 minutes before removing. Transfer to a wire rack to cool completely.
Serve as is or sprinkled with icing sugar and a dollop of cream or yoghurt.
Cook oranges: Wash the oranges well with warm water. Ensure you have the exact weight of oranges as using less or more than 600g will make the cake less or more moist. Place oranges in a small saucepan and cover with water. Bring to the boil, reduce heat to low and simmer for 60 minutes.
After the oranges have cooked drain and allow to cool to room temperature, around 30 minutes.
Preheat oven to 160°C and grease a 22cm round cake tin. Set aside.
Once cooled, chop oranges into small chunks and place in a food processor. Blend for 30seconds, scraping down sides as needed. You do not need a smooth puree here, but ideally only quite small chunks of peel will remain. Set aside.
Add eggs and sugar to a mixing bowl. Whisk to combine, then stand for 5 minutes to let the sugar dissolve. Add orange puree and fold through.
Sift in the almond meal and baking powder. Add salt, and fold through until you have a smooth, uniform batter. Pour batter into cake tin, then use a spoon or spatula to smooth and flatten.
To make the crumble, add flour, almond meal and sugar to a medium bowl and combine. Now add room temperature butter and extracts. Use your fingers to massage the butter into the dry ingredients, util a crumble is formed.
Spread crumble over the cake followed by the flaked almonds. Use your fingers to lightly press these just into the top of the cake.
Place cake in bottom third of your oven and bake for 60-65 minutes or until cooked through.
Allow cake to cool in the tin for 10 minutes before removing. Transfer to a wire rack to cool completely.
Serve as is or sprinkled with icing sugar and a dollop of cream or yoghurt.
Cook oranges: Wash the oranges well with warm water. Ensure you have the exact weight of oranges as using less or more than 600g will make the cake less or more moist. Place oranges in a small saucepan and cover with water. Bring to the boil, reduce heat to low and simmer for 60 minutes.
After the oranges have cooked drain and allow to cool to room temperature, around 30 minutes.
Preheat oven to 160°C and grease a 22cm round cake tin. Set aside.
Once cooled, chop oranges into small chunks and place in a food processor. Blend for 30seconds, scraping down sides as needed. You do not need a smooth puree here, but ideally only quite small chunks of peel will remain. Set aside.
Add eggs and sugar to a mixing bowl. Whisk to combine, then stand for 5 minutes to let the sugar dissolve. Add orange puree and fold through.
Sift in the almond meal and baking powder. Add salt, and fold through until you have a smooth, uniform batter. Pour batter into cake tin, then use a spoon or spatula to smooth and flatten.
To make the crumble, add flour, almond meal and sugar to a medium bowl and combine. Now add room temperature butter and extracts. Use your fingers to massage the butter into the dry ingredients, util a crumble is formed.
Spread crumble over the cake followed by the flaked almonds. Use your fingers to lightly press these just into the top of the cake.
Place cake in bottom third of your oven and bake for 60-65 minutes or until cooked through.
Allow cake to cool in the tin for 10 minutes before removing. Transfer to a wire rack to cool completely.
Serve as is or sprinkled with icing sugar and a dollop of cream or yoghurt.
