1 medium orange
175g butter, softened
175g light muscavado sugar
175g self raising flour
1/2 teaspoon bicarbonate of soda
50g ground almonds
Icing sugar, for dredging
Preheat the oven to 190ºC
Butter and line the base of a 23cm/9 inch round deep cake tin. Cut the whole orange – skin, pith, flesh, the lot – into pieces. Remove any pips then whizz the orange pieces in a food processor to a finely chopped puree.
Tip the butter, sugar, eggs, flour, bicarbonate of soda and almonds into the food processor and whizz for 10 seconds until smooth. Pour into the prepared tin and smooth the top.
Bake for 25-30 minutes, until the cake is risen and brown. Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Dredge thickly with icing sugar before serving.