Quick and easy, this orange and almond cake uses the whole fruit, so there’s no waste. It is light and full of flavour so ideal for an alternative festive pudding. 

Moist and full of citrus notes, bake this easy pudding in a Swiss roll tin (30 cm x 20 cm) or half size roasting dish lined with baking parchment.  Cut it to your preferred size portions or stamp into rounds using a cookie cutter.  Use the trimmings for a trifle.

For my recipe, a perfect store cupboard standby, you will need…

Cook two large oranges or 4 clementines until soft. Put fruit in a pan filled with hot water, bring to the boil and either continue to simmer on a conventional hob or start on AGA boiling plate and transfer pan with tightly fitting lid to the simmering oven.  When fruit are soft, drain water completely and allow to cool. 

Preheat fan oven to 180 C or set Gas to Mark 4.  Measure 225g caster sugar, 250g ground almonds, teaspoon of gluten free baking powder.  Beat together six free range eggs together.

Cut oranges into four and remove any pips.  Blitz into a smooth pulp using a food processor.  Add the remaining ingredients and pour batter into tin. 

Bake for 20 – 30 minutes. 

Remove from oven when firm to touch and golden; allow to cool completely before stamping into rounds of your preferred portion size (or cut into squares).  

Decorate with dried cranberries or sour cherries soaked overnight in your favourite tipple with a generous spoonful of Greek-style yoghurt and a drizzle of honey.

Notes for cooks.

Best enjoyed on the day you bake.  Or, freeze for up to one month.

Store in a very cool place to keep fresh, wrapped well in parchment or beeswax wrap.