Flourless Orange Cake
Butter for greasing a 22cm loose bottom deep cake tin
2 oranges totalling about 800g
3 large nice eggs
215g caster sugar
300g finely ground almonds
1tsp gluten free baking powder
Vanilla Mascarpone Frosting
1/2 vanilla pod, seeds scraped out
Juice of 1/2 a lemon
50g icing sugar (more if needed to keep it thick enough to hold a figure 8, I always eyeball this, sorry!)
Boil the oranges from cold water and then simmer for about 20 minutes, depending on pot size. They need to be soft but still formed, pierce them with a knife, they should feel like cake. Drain and cool with ice water. When cool, drain and blitz in a food processor until smooth.
Whisk eggs and sugar until thick and pale, then fold in all of the remaining ingredients until well mixed.
Grease the tin and line the bottom with baking paper. Bake the cake at 170 centigrade in a fan oven, until a skewer come out clean, about 40 minutes. Cover loosely with foil if it starts to brown too quickly.
Mix all of the frosting ingredients together until smooth, chill for 3/4 minutes before pouring over the cake. Top with dried orange slices, cherries, pomegranate seeds, a quartered fig if it's knocking about, and chopped pistachios.