2 small or 1 large thin skinned orange (approx 375g in total weight)
6 eggs
1 heaped teaspoon baking powder
half teaspoon bicarb
(can leave out bicarb and baking powder if required to do so but in that case she says to use a 23cm tin)
200g ground almonds
250g caster sugar
50g cocoa (have made this with different cocoas but Green and Blacks really does give a far better taste)
She uses finely shredded orange peel for decoration but i tend towards half a bar of Green and Blacks 70% cocoa dark chocolate melted then drizzled accross the top...
1)Put oranges in a pan with some cold water and bring to boil and cook for 2 hours or until soft. (This gives the house quite a pleasant scent!) Drain and cool the slice in half and remove any large visible pips. You can always do the oranges the day before if you remember).
Oven temp: 180 degrees C or gas 4
Line a 20cm springform tin
Whizz oranges in food processor the add all other ingredients and whizz more "until you have a cohesive cake mixture, but still slightly knobbled with flecks of the pureed orange". You could do it all by hand if you don't have a processor and follow traditional creaming method etc.
Pour into cake tin and bake for an hour, or until skewer comes out clean but check after 45 mins as you may need to cover cake with foil at this point to prevent burning round edges.
Leave it to cool in tin, on cooling rack. Take out when cold. Nigella says this serves 8 but i say it can easily do double that but I think I use a slightly bigger tin than you are supposed to so I end up with a flatter but wider cake.
She does other almond based cakes - pommegarnate jewel cake and an apple and almond one in another of her books. Yum.