Put one whole orange in a small saucepan, cover with
water and simmer for 2 hours. Pour away the water and
leave to cool.
Preheat the oven to 180 C/350 F/Gas 4.
Grease a 23 cm/9in shallow cake tin and line with
greaseproof (waxed) paper.
Chop the cooked orange roughly, discard the pips and
liquidize, including the skin.
Mix together the ground almonds, sugar, baking powder
and almond extract in a bowl. Beat the eggs with a
fork, beat in the liquidized orange, then pour into
the bowl containing the other ingredients and mix
well. Pour this mixture into the prepared tin and
sprinkle the top with pine kernals. Bake in the middle
of the oven for 35 minutes, or until a skewer comes
out clean. Leave to cool slightly, then turn out on
to a wire rack.
Just before serving, peel off the paper and sprinkle
the top of the cake with a little icing sugar. Serve
in wedges with slices of orange and fresh tayberries
or loganberries.
Source: A Basket of Berries, by Val Archer Typed for
you by Karen Mintzias
