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Orange torte

My mum’s friend Maxine gave me this amazingly easy recipe. It uses unpeeled oranges, steamed and puréed, making the cake gorgeously moist with a taste that is unsurprisingly reminiscent of marmalade.

Serves 8–10 (v)

PREPARATION TIME

5 minutes

COOKING TIME

1¼ hours

2 oranges, cut in half and all pips removed

200g (7oz) ground almonds

200g (7oz) caster sugar

6 eggs

1 tsp baking powder

23cm (9in) diameter spring-form/loose-bottomed cake tin

* First steam the orange halves for 30 minutes, in a steamer or in a metal sieve covered with foil and set over a saucepan of simmering water.

* Meanwhile, preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with a disc of baking parchment and grease the sides with butter.

* Once the oranges have finished steaming, remove from the steamer or sieve and discard any remaining pips. Place the steamed oranges in a food processor with the remaining ingredients and whiz for 2 minutes or until smooth.

* Tip the mixture into the prepared tin and bake in the oven for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to stand in the tin for 10 minutes before transferring to a wire rack to cool.