- 3 Seville Oranges
- Small knob of butter
- 4 medium eggs, separated
- 200g caster sugar
- 175g ground almonds
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
Juice and finely grate the zest of 3 Seville oranges. Heat the oven to 180C/ Gas mark 4. Use the butter to grease the base and sides of a 18 - 20cm cake tin, with a removable base.
Put 150g of the sugar in a bowl with the egg yolks and whisk until pale and creamy. Stir in the almonds, cinnamon and baking powder, then half the orange juice and the zest, making sure everything is well mixed.
In another bowl whisk the egg whites with 1tbsp of the remaining sugar until they form soft peaks. Stir in one third to the almond mixture and then gently fold in the rest.
Pour into the tin and bake for 45 - 55min, until the top is risen, spongy and browned all over. While it bakes, mix the remaining sugar and orange juice together. Once the cake is taken out of the oven prick it all over with a fork and pour over the orange and sugar mixture. Leave to cool.
