This was my favorite dessert in Australia, and I was thrilled to learn how to make it in an Adult Education cooking class in Hobart.
- 4 large Navel or Blood Red Oranges
- 90 grams unsalted Butter, softened
- 9 large Eggs, stirred with a fork
- 375 grams Almond Meal
- 375 grams granulated white Sugar
- 1-1/2 Tablespoon Baking Powder
Instructions for Preparing the Oranges:
- Boil the Oranges whole in water for 30 minutes.
- Drain the water.
- Cool the Oranges, and cut them into chunks, removing seeds.
- Put the chunks of Oranges (skin and all) into a food processor until pulped.
Instructions for Making the Cake:
- In an electric mixer, beat together the Butter and Sugar.
- Add the Eggs, Almond Meal, Orange pulp and Baking powder.
- Butter and line two cake pans with baking paper.
- Pour the batter into the cake pans.
- Bake for 45 minutes to 1 hour at 200° C, or until a sharp knife inserted into the cake comes out clean.
- Allow to cool in the cake pans on a rack before removing and inverting onto a plate.
If you pour chocolate frosting onto a slice of this cake, the Australians call it a Jaffa Cake.
I use the recipe for “ADAGIO's Spiced Chocolate Ganache” on this site for the chocolate frosting.
Make the Ganache according to the recipe and cool until it is the right consistency to pour over the cake or spread onto the cake.