A nice cross between a cake and pudding - great served warm with
cream/icecream.
Cheers
Viviane


Blood Orange & Almond Cake

125g unsalted butter, softened
2/3 cup sugar
2 blood oranges - grated rind and juice
3 eggs
250g almond meal
2 teaspoons baking powder


Preheat oven to 180°C.
Grease and double line sides and base of a 20cm springform cake tin.

Place butter and sugar into the bowl of a food processor and pulse until
pale and light. Add the grated rind of the oranges and pulse once or twice
until blended through.
Add the eggs one at a time, with the food processor running until the
mixture is smooth.
With the processor still running, add 125g of the almond meal.
Add the blood orange juice, followed by the remaining 125g almond meal mixed
with the baking powder.

Turn the mixture out into the springform pan and bake for about an hour
until the cake is cooked. Test with a metal skewer.

The cake should not be overcooked as it should be very moist - almost a
cross between a cake and a pudding.

Serve with a mixture of equal parts double cream and fresh ricotta,
sweetened with a little sugar and a splash of Cointreau.

Serves 8 - 10