Anita Tasker shares her orange cake recipe, which is flour-free

YOU will need a food processor to make this cake.

This is a really easy cake - and makes the most of oranges that are very sweet at the moment.

It keeps well if kept cool and is gorgeous on its own or with cream or ice-cream.

It’s good for those of us that have problems digesting flour.

Delicious Orange & Almond Cake

You will need large mixing bowl, wooden spoon, set of scales a 8-inch round or square cake tin, greased and lined with greaseproof paper or baking parchment on the bottom to stop it sticking, a rack for cooling your cake.

Set your oven to moderate 180C/350F/Gas 4.

Ingredients:

5 large eggs
150g ground almonds
150g castor sugar
Half teaspoon baking powder
3 oranges (blended)
Juice of one lemon

Put your 3 oranges into a pan. cover with water and boil. When water boils leave it boiling for about 5 minutes and then tip water away and refill pan, boil again and this time leave pan to simmer for about 20 minutes. Your oranges should feel soft and spongy. They are cooked now so drain and leave to cool. Squeeze the juice from your lemon and put into your mixing bowl add all your eggs, ground almonds, sugar and your baking powder. Mix well with a wooden spoon. Blend your oranges until they are like soft mashed potato, you will have to feel through the orange mush to remove the odd pip! Tip the pulp into your mixing bowl with the rest of your ingredients mix well and pour into your prepared tin. Place in centre of your pre-heated oven and leave for about roughly 1 hour. It needs to feel firm to the touch and leave the sides of the tin.

Leave this cake in the tin for a good hour before turning out, then dust with icing sugar to finish.

Anita Tasker runs Pattacakes at Welburn.

Twitter: @Pattacakesshop