Orange & Almond Cake

Ready in 50 minutes | Serves 10

 

Ingredients

  • 2 whole oranges
  • 250 grams almond meal
  • 1 cup sugar
  • 6 whole eggs

 

Directions

  1. Boil oranges including the skin for about 20 mins until soft, then drain off the water.

  2. Place in the food processor with other ingredients & blend unti smooth.

  3. Spoon into 12 greased & lined cup moulds & bake for about 20 mins in 180 oven until just firm.

    Recipe courtesy of 3 Seeds Cooking School.

  • Fruit Berries: Raspberries and blackberries good value. Strawberries tightening up. Cherries: Available.  Citrus: Limes still very scarce. Lemons scarce but good quality. Qld fruit starting next week. Fingerlimes available. Navels ending rapidly but nice sweet Valencias have started. Grapes: Aussie Flames in season. Lychees: Season has started. Mangoes: Good range and eating KP’s our pick. Melons: Watermelons eating well. Try new orange candy melon (rock and honeydew cross). Rockmelon scarce.  Pines: Eating really well.  Stone fruit: Yellow and white peaches and nectarines in season. Apricots in season and eating well. Yellow nectarines our pick.  Vegetables  Asparagus: Still good. Avocados: Local NSW Fruit and WA fruit in season. Reid Avocados in season.  Beans & Peas: Try purple flat beans. Round beans still waiting for new region season to kick off.  Cucumbers: All really good value including apple, tele and Lebanese.   English spinach: Nice bunches.  Garlic: Aussie garlic in season. Potatoes & Pumpkin: Washed Nicolas our pick. Tomatoes: Great value and range of cherry tomatoes. Zucchini & Cauliflower: Good value. Flowers Great value peonies this week literally one or two weeks of the year in which peonies are really affordable so don’t miss out.  Also Chincheree and Arabs eye such a long lasting flower!