Last Thursday, our work held The Biggest Morning Tea to raise funds for cancer research. To participate in The Biggest Morning Tea, you bring in a plate of food, and make a gold coin donation to feast at the table.
At our city office, they had lovely yellow flowers to set the scene:
For my contribution, I made housemate Craig's gluten free, dairy free orange cake. It is really simple to make, and looks and tastes a treat:
2 medium oranges
200g almond meal
1 cup sugar
Preheat your oven to 190 degrees Celsius and grease and line a 9" cake pan.
Pierce the skins of the oranges with a fork, and microwave each one separately on high for 3 minutes each. Top and tail the oranges, then cut them into eighths and remove the pips. Place the oranges into a blender or food processor, and blitz until smooth.
In a large mixing bowl, beat the eggs and sugar together until they are light and fluffy. Add the almond meal and oranges, and stir until combined.
Pour the batter into the prepared cake pan, and bake for 1 hour or until cooked through when tested. Allow to cool on a wire rack.
Once the cake has cooled, you can slice and eat it as is, or ice with a simple icing made of icing sugar and orange juice (which is what I did). Enjoy!