Well hi there! Today I am blogging from a small town named Dunsborough, one of my favourite places in the world! My family and I have been coming here for years, and as my brother and I get older, we seem to have become more child-like with the idea of a holiday. We get really excited, pack way too many things like fishing rods, bikes, cards, board games, a guitar even came down this year! Oh how I wish I could share a million photos with you but I'm sure you wouldn't find them half as interesting as I do. But later on in the week I'll share some shots of this amazing place.
So coming down here, being on holidays, it's about relaxing and taking time out to do the things you never have time to do. For me, this is photography, cooking new things, playing cards, sleeping in, fishing, and enjoying the outdoors.
When I usually holiday in Dunsborough, I make a cake. It's nice to have a freshly baked home-made cake for morning or afternoon tea. Before I left Perth, I packed up some baking ingredients, all measured out perfectly to make this cake. I knew I wanted to make this cake because there's a special meaning behind it. This cake is a must whenever my mum and I go to David Jones for coffee. We've been ordering if for years but for some reason I have never even thought about making it myself. I had a look around in a couple of books and website sites, and all had the exact same recipe. It's so basic.
This cake is awesome. It's super moist seems to get better the longer it sits out.
FLOURLESS ORANGE AND ALMOND CAKE
2 medium size oranges
250g superfine sugar
250g almond meal (almond flour)
1 teaspoon baking powder
2 handfuls of flaked almonds
Icing sugar, for dusting
Wash the oranges well, then place in a medium saucepan, cover with water and bring to the boil. Reduce to a simmer then leave for two hours. Remove from water and allow to cool.
Preheat the oven to 190°C. Line a 20 to 28cm baking tin with paper.
Cut out the ends of the oranges (this is optional, but I always find this the most bitter part of an orange). Place the oranges in a food processor and blend until you have a smooth consistency.
In a large bowl, add the eggs and sugar and whisk until sugar has dissolved into the egg mixture. Add the orange mix and whisk again. Add the almond meal and baking powder and mix until all ingredients well combined. Pour the mixture into the lined tin, then scatter over the almond flakes. Place in the oven and bake for 1 hour to 1 1/2 hours or until a skewer comes out clean. The time will vary depending on the size of your tin. The cake should be golden on top.
Allow the cake to cool on a wire rack, then dust with icing sugar. Serve with a dollop of double cream.