Mediterranean Orange Almond Cake

                              Simple, moist, full of goodness, scrumptious and gluten free to boot.

Ingredients: 4 oranges
                   6 eggs
                   pinch of salt
                   1 and 1/3 cups or 250g sugar
                   3 and 1/2 cups or 300g ground toasted almonds - can be lightly toasted
                    in the oven as ground or toasted whole then ground in a food processor
                   2 Tablespoons of brandy or Cointreau        
                                               
                                               
                                             
                                             
                                             
                                             

                                               

1. Preheat oven to 190C 
2. Spray with oil a 20cm spring-release tin and line with baking paper.
3. Grate the zest from 4 oranges.
4. Separate the eggs, beat the yolks, salt and 1 cup /175g sugar until thick and creamy.
5. Fold in the orange zest and ground almonds.
6. Whisk the egg whites until stiff and fold into mixture
7. Put batter into tin and smooth top slightly.
8. Bake in middle of oven about 45 minutes, until a thin skewer comes out clean.

Cover with foil after 30 mins if looking too brown. Leave to cool.

1. Squeeze the juice from the oranges to make 3/4 of a cup.
2. Put the juice and any orange bits in the strainer with 1/3 of a cup of sugar in a pan.
3. Boil until reduced by half. Add brandy or orange liqueur to the syrup, cool a little.

Prick top of cake with the skewer and pour the syrup over,  gently spreading it.

Serve with Greek yoghurt .