Wash oranges, place in saucepan and cover with water. Simmer gantly
for 2 hours or until very tender. Cool slightly, halve the oranges
and discard pips. Chop skin and pulp roughly the puree in a good
processor. Beat the eggs until light coloured, add remaining
ingredients and blend throughly. Pour into a buttered and floured tin
(about 22 cm) and bake in a preheated 190°C oven for about 1 hour or
until cake is golden and just firm to the touch. Leave in the tin
until quite cold. Serve with whipped cream. I like to either simmer
orange rind shreds in a sugar syrup and serve a small pile of those
beside the cake and decorate with candied peel, together with a few
orange segments marinated in a little syrup and sometimes with a good
dash of Grand Marnier. Pass the cream separately.
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Notes: Based on a Spanish recipe, this dessert cake is very easily
made. It can be made for Passover, but if so, the baking powder must
be omitted and the eggs seperated. The whites are whipped stiffly and
folded in after the other ingredients are mixed.
