This recipe produces a wonderful moist and flavoursome cake with all the smells of Christmas.
300g Ground almonds
300g Caster sugar
2 tsp Baking powder
1 tsp Ground ginger
1 tsp Ground cinnamon
For the Buttercream filling
50g Butter, softened
250g Icing sugar
Preparation and cooking
Put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1-1½ 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 — in the food processor. Preheat the oven to 160°C and grease and line two 20cm/8in cake tins.
Weigh the orange pulp and keep 450g (reserve the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.
Pour the cake mixture into the prepared tin and bake for 50-60 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil 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.
Make the buttercream filling by mixing together the butter, icing sugar and 2 tablespoons of the remaining orange pulp in a large mixing bowl. Spread half the mixture on top of each cake and sandwich together.