Blood Orange, Pistachio & Almond Cake

This gluten and dairy-free cake is a brilliant way to celebrate the bitter, tangy flavours of blood oranges, which are at their best right now. You take the whole orange, boil it and whizz it up as its flesh can be used instead of butter/oil to produce the most moist, intensely citrussy cake.

ingredients

Serves 10- 12

• 400g blood or regular oranges, scrubbed

• 6 eggs

• 250g caster sugar

• 125g ground almonds

• 125g ground pistachios

• 1 tsp baking powder

• Icing sugar, to dust
  

instructions

Pierce the oranges a few times, then place in a pan, cover with plenty of water and bring to the boil. Simmer for 45-60 minutes until the oranges are completely soft. Top up the water as needed. Alternatively, cover in water and place in the microwave and cook on high for 10 minutes.

Remove from the water, allow to cool slightly, then cut in half and remove as many seeds as you can find. Place in a food processor or blender and blitz to a fine puree.

While the oranges are cooking, line a 22cm loose-bottomed cake tin with oil and baking paper.

Preheat the oven to 170C/150C fan.

Whisk the eggs and sugar together until fluffy, about 2 minutes, then whisk in the remaining ingredients, including the orange puree and ½ teaspoon of salt.

Pour into the prepared tin, smooth the top, then place in the oven for 55-65 minutes, or until an inserted skewer comes out clean. Dust with icing sugar once cool.