Our humble Bake Club has been visited by professional cake maker Jordan Rondel! Jordan has kindly sent us her recipe for this superb disc of deliciousness. You can order special cakes by Jordan via her website, www.thecaker.co.nz. She is raising funds to learn further baking techniques in France.

Jordan says:
"This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole oranges, skin and all (usually I would use clementines but they're impossible to find at this time of year), that have been boiled for two hours and a generous helping of organic ground almonds to replace any flour. There's no butter in it either making this simple recipe a particularly healthy one. The result is an incredibly moist, delicate and refined cake. I like to drizzle with an orange syrup for a final, elegant touch.

2 large oranges

3 organic eggs

1 cup sugar

300g organic ground almonds

1.5 tspn baking powder

Directions:

Scrub the oranges well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 1-2 hours, checking every once in a while to make sure the water level. Drain and when cool enough to handle, cut the fruit in half, and remove any seeds. Preheat the oven to 180 degrees. Grease and line a 23cm cake tin.  Put the oranges, skin and all, in a food processor and puree and then leave to cool. Beat the eggs with the sugar until thick and pale in colour. Carefully fold in the pureed orange and ground almonds and baking powder. Pour into the prepared pan. Bake for 1 hour, until firm and a knife comes out clean. Top with an orange syrup, a dusting of icing sugar or a scattering of caramelized almond slices.  ENJOY!