School in is full swing now and homework is piling up!! I still set aside some time during the week to do some baking- a sourdough loaf on Sundays and cakes/muffins/scones/bars on weekdays. Tests haven't started (yet- they start next week)- so I'm going to take this time to bake some things I love eating and baking. 

This is the first time I've made a flourless cake and the first time I've made a cake with orange purée (aka whole oranges boiled and then blended to a purée). I'm surprised how delicious it turned out- it's so moist, not too dense, and really really flavourful. The flavour of orange is strong, but not too bitter or too sweet, and the pop of tartness from blackberries is really nice. I've still got some orange purée left in the freezer, so I think I'll try a slightly different version of this cake with polenta and almonds!

Recipe from butter baking 

200g whole oranges (to make 200g orange purée) 

6 eggs 

250g caster sugar 

1 1/3 tsp baking powder 

250g ground almonds 

3/4 - 1 cup blackberries or blueberries, fresh or frozen 

Place the whole oranges in a pot of simmering water and let cook, covered, till a soft and a knife pierces through the centre easily, about 1-2h. Let cool, remove any piths, and blend till smooth (skin on). 

Preheat oven to 150 degrees Celsius. 

Whisk together eggs and sugar, add in the orange purée. Whisk in the baking soda and almonds. 

Pour the batter into a greased and lined 8 inch cake tin. Sprinkle over the berries, and bake for 40-50 minutes till a skewer inserted into the centre comes out clean. Allow to cool completely before removing from the tin. 

Keep refrigerated.