3 blood oranges
300g ground almonds
300g caster sugar
2 tsp baking powder
1 tsp ground ginger
1.5 tsp ground cinnamon
1 tsp nutmeg
Preheat the oven to 160’C. Grease and line a 24cm loaf tin or a 20cm cake tin.
To make the cake, place the unpeeled oranges in a pan. Cover with cold water and a lid and bring to the boil. Simmer for 1½-2 hours or until the skins are soft and the insides broken down.
Drain and when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely – skins, pith, fruit and blend in the food processor.
Weigh the orange pulp and keep 450g (the rest can be set aside). Place back in food processor with all the dry ingredients and add the eggs one at a time, blending until you have a smooth batter.
Pour the cake mixture into the prepared tin and bake for 1 hour or just over, until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil if needed, to stop the top burning.
Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin.
Chef’s top tip: Why not use the skin of another blood orange to make crystalised peel to sprinkle on top?