This is an *epic* cake. It’s so damn tasty, and it’s gluten free so it will satisfy all your friends. Even those afraid of the South Park Gluten Free Ebola penis issue. (Lachlan, I’m looking at you!)
You don’t need to use blood oranges, that’s just what I had on hand when first working on the recipe. Also the coconut crunch can be substituted with almond meal, again, just what was in the pantry closely matching almond meal when I only had 200g.
Top this one with some candied orange slices and in addition to looking amazing you will also benefit from the extra caloric intake.
- 2 blood oranges, washed
- 200g caster sugar, plus extra for dusting
- 5 duck eggs
- 200g almond meal
- 50g Banaban coconut crunch
- 1 tsp baking powder
- Rind of 2 more oranges
- Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
- Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster until well combined. Stir in the orange puree, orange rind, followed by the almond meal, coconut crunch and baking powder.
- Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.