Step 1 In a medium saucepan, cover oranges with water and boil 1 hour. Drain and cool. Then purée in a blender and set aside.
Step 2 Preheat oven to 170°C. Line a 20cm tin with baking paper.
Step 3 In a large bowl, beat eggs and sugar until thick and creamy, about 5 minutes. Fold in orange purée. Sift in flour and baking powder, then stir in almond meal.
Step 4 Pour into prepared tin and bake 30–35 minutes. Cool 10 minutes in tin before turning out. Dust with icing sugar, if desired, before serving.
2 navel oranges
1 teaspoon baking powder
120g desiccated coconut
What we did
- Added more oranges
- Reduced the amount of sugar and eggs
- Removed the coconut
Traditional version (per serve)
Total energy 2040kJ
Total fat 18g (10g saturated fat)
HFG version (per serve)
Total energy 1050kJ
Total fat 8g (1g saturated fat)