Orange and Almond Cake

This recipe is from Antony Worrall Thompson's GI Diet cook book, although I adgusted it a little bit to my liking. The cake is absoludely delicious and one of my and my husband's favorite. Not only it tastes great, it's wheat free, low GI and very easy to make. The texture of this cake is very similar to cheesecake.

For 12-14 slices you will need:

2 thin skinned large oranges
200g of ground almonds
200g of demerara sugar or 150g of friut sugar or xilytol
6 large eggs
1/2 teaspoon baking powder
Juice of one squeezed lemon
Butter for greasing

1. Put the oranges in a pan amd cover with cold water. Bring to the boil, reduce the heat, cover and simmer for 2 hours. Top up with water if necessary to ensure that oranges are always covered. Remove from the water and leave to cool.

2. Preheat the oven to 180C/350F/gas mark 4. Grease and line a 23cm (9in) cake tin.

3. Cut the oranges into quarters and remove any pips. Put the oranges into food-processor or blender with all the remaining ingridients and blitz until well mixed. Tranfer the mixture into the prepared tin and bake for 45-60 minutes until risen and firm to touch. Cool slightly before serving.

Variation:
If you are one of those people who can't imagine a dessert without chocolate, melt about 180g of dark chocolate in a small pan and spread over the cake when it's finished.